How to cook sunflower meat

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make sunflower chopped meat.

1. Freeze the meat in the freezer (I usually freeze the meat in advance and thaw it in the microwave until it is neither too soft nor too hard, which is easiest to cut).

2. Chop ginger, scallion and water chestnuts into small pieces

3. Cut the pork into strips first, then into granules, and then chop it alternately with two knives.

4. Add ginger, scallion and water chestnuts and continue chopping.

5. Add eggs, a little light soy sauce, cooking wine, salt, pepper and sugar to the chopped meat.

6. Add water starch and mix well with your hands (do not stir too hard).

7. Grab a handful of minced meat and toss it back and forth between your hands to make large meatballs with smooth surfaces.

8. Place the meatballs in the refrigerator and refrigerate for at least 4 hours or overnight.

9. Heat a little oil in a non-stick pan, add the lion head and fry until one side is golden, then turn over to the other side.

10. Add water to cover all the meatballs, and season with dark soy sauce, light soy sauce, rock sugar or sugar color, cooking wine, and pepper.

11. After the water boils again, turn to low heat, skim off the foam, then cover with a lid and simmer for three hours.

12. After the lion's head is stewed, mix the soup with water starch and pour it on the lion's head.

No matter whether you have ever liked cooking or not, now that you have seen the specific method of chopping sunflower meat, you will definitely gain something. So, put away your worries and take action now.