The nutritional value of quail eggs will be more abundant than that of eggs. Therefore, my family will use tiger eggs for lion heads, so that the head of the ball is small and easy to eat.
Twice the eggs in a cold water pot, boil and open the lid and cook for 8 minutes.
Soak in cold water for 5 minutes after cooking, so it is convenient to go to the egg skin.
Add the appropriate amount of diced green onion to the pork filling.
In the meat stuffing, you can add shiitake mushrooms, add glutinous rice, and put some shrimp meat. The taste will be especially delicious.
Add half a spoonful of soy sauce, a spoonful of oyster sauce and a spoonful of soy sauce to the meat. Mix the right amount of salt and stir in one direction. Then take a proper amount of meat and put in a quail egg.
The meatballs are slowly rounded by hand. If the meat is sticky, you can pour some water. After wrapping, the left and right hands are replaced by dozens of beaten meatballs, so that the meatballs are more elastic.
Do it all in turn.
The meatballs are put into the oil pan, fried until the meatballs float up, the color is evenly removed, and finally put into the oil pan together, and then fried for 10 seconds and then fished out.
The fried meatballs are wrapped in kitchen paper to remove excess oil. If it is fried, wait until it is cool and then wrap it in a fresh-keeping bag and store it in the refrigerator. Cook at the time of thawing and then cook. If it is braised, it is the easiest. It is fried with scallions and ginger, and it is placed in anise, fragrant leaves and a few dried peppers.
Put a little soy sauce, a spoonful of soy sauce and cooking wine, then pour the meatballs and add half of the boiled water. Cook in the middle heat for about half an hour, basically turn off the juice and turn off the heat.