Braised Lion's Head

Method

1. 01

   Step 1

   Mince the meat, making sure it's as fine as possible; do not use a meat grinder.

   

2. 02

   Step 2

   Add chopped green onions to the minced meat

   

3. 03

   Step 3

   One spoonful each of salt, thirteen-spice powder, and MSG

   

4. 04

   Step 4

   Add a spoonful of oyster sauce

   

5. 05

   Step 5

   Pour in a spoonful of seafood soy sauce (I added just a little, without using a spoon).

   

6. 06

   Step 6

   Crack in a female egg

   

7. 07

   Step 7

   Add a large spoonful of potato starch

   

8. 08

   Step 8

   Pour in a glass of water

   

9. 09

   Step 9

   Stir clockwise until the mixture becomes firm and elastic. You can stir it for a while longer; that will make the meatballs chewy and delicious.

   

10. 10

    Step 10

    Wet your hands and shape the minced meat into balls.

    

11. 11

    Step 11

    Heat the oil to about 50-60% of its maximum temperature, then add the meatballs and fry.

    

12. 12

    Step 12

    Fry until golden brown and set, then remove from the oil.

    

13. 13

    Step 13

    In a separate pot, heat oil and sauté chopped scallions, minced ginger, and sliced ​​garlic until fragrant. Add oyster sauce and stir-fry until fragrant. Add a large cup of water, then add the meatballs and cook until the broth reduces. Remove the meatballs and arrange them on a plate. Thicken the remaining broth with cornstarch slurry and serve.

    

14. 14

    Step 14

    The finished product looks beautiful! It smells wonderful! The taste is amazing!