The classic in Huaiyang cuisine - a lot of friends may not be familiar with it, but when it comes to the lion head, many friends will say, ah, it turned out to be this. However, it is really not the same, or that the meat is the tallest in the lion's head. Three fat and thin meat, cut into small pieces, stir on the strength, fry into a meat ball, and then served with a chicken, stewed. In the end, the meatballs are delicious, and the chicken is completely tasteless.
Cut the lean meat of the pig first, then finely smash it, then add the fat cut into small pieces and sip it a little;
Wash the shallots into two portions, one for knotting, one for long sections, and the flat ginger pieces, put in a bowl, add half a bowl of water, knead by hand, and make onion ginger water for use. 6 eggs cooked and shelled for use;
Add an egg, onion and ginger water to the meat, add salt, sugar, cooking wine, in one direction, stir until the last time. (Remember: stir in one direction, no change direction)
Heat the chicken cold water into the pot, open the lid and boil, continue to cook for three minutes, go to the blood, remove and wash with warm water;
From the oil pan, put the chicken pieces, stir well, add wine, soy sauce, soy sauce, sugar, continue to fry until coloring;
Move the chicken pieces into the casserole, add enough water, boil the fire, and change to a small fire;
While stewing the chicken, order another burner, start the oil pan, have more oil, and have no meatballs. Grab a handful of stuffing, squeeze it out from the thumb and forefinger, take it away with a spoon, and put it in the oil pan;
Boil the meatballs to golden brown and pick up the oil;
Finish all the balls in turn;
Wait until the oil temperature in the pot rises again, pour all the meatballs into the pot, and fry again, about 30 seconds, pick up;
Put the meatballs, the shelled eggs, and the onion into a casserole, continue to boil over the fire, change to a small fire, and cook for two hours.