Lion’s head, such wonderful food, implies good luck.

Ingredients

400g pork stuffing
A lotus root
A little coriander
Right amount of onion
A little ginger
Appropriate amount of starch
A spoonful of cooking wine
Proper raw extract
Moderate old smoke
About a spoonful of sugar
Proper amount of salt

Directions

Step 1
Add an egg and a spoonful of starch to the meat filling

Step 2
Stir evenly, then start adding water, add less and more times, and stir vigorously in one direction while adding. Let the meat fully absorb the water, so that the lion's head won't be firewood. I added half a cup less

Step 3
There is a little resistance when the meat becomes sticky. The chopsticks won't fall down when inserted

Step 4
I wanted to put water chestnuts and some glutinous rice. As a result, my husband changed it into lotus root and coriander. He didn't like the automatic removal of coriander, the automatic addition of ginger and Lentinus edodes

Step 5
Put some cooking wine, soy sauce and salt. Don't put it salty. It doesn't matter if it's light, because it will be braised later

Step 6
The oil in the pot is 70% hot. Put the lion's head in it, turn it to medium fire and fry it into golden yellow

Step 7
Ah ah, it's so tempting, but it's not cooked and can't be eaten

Step 8
Stir fried scallion and ginger in a pot

Step 9
Add raw and old soy sauce and a spoonful of sugar, add water to boil, put the lion's head, bring to a boil over a high heat, cover the lid over a low heat and cook for more than 20 minutes. Then take out the lion's head and put it on the plate. During this period, I scalded the vegetables and put them on the plate. The sauce in the pot thickened and poured on the lion's head