Braised Lion's Head Meatball
Ingredients: moderately lean pork, meat paste,millet wine, a little salt,sugar,Sichuan pepper water,，water,ginger,minced, sesame oil,white pepper powder,two eggs,water chestnut pieces,crumbled bread,，scallions, a little cornstarchSauce ingredients: ginger slices,
star anise,cinnamon, light soy sauce,dark soy sauce,sugar, boiling waterMethod for Braised Lion's Head Meatball



1. Add some yellow wine, salt, sugar, Sichuan pepper water, ginger paste, sesame oil, white pepper powder, two eggs, water chestnut pieces, crumbled bread, and scallions to the meat paste. Stir in one direction until well mixed;
2. Shape the mixture into round balls and set aside for use.3. Heat oil in a pan to about 70% hot. Fry the lion's head balls until the desired color, then remove and drain excess oil.4. Add a little oil to the pan to prevent sticking, add ginger slices and star anise, fry until fragrant. Then add light soy sauce, dark soy sauce, sugar, and boiling water. Bring to a boil.
5. After bringing to a boil, place the lion's head balls in the pot. Boil for 30-40 minutes on low heat.



Note: Before serving, you can take some of the sauce, thicken it with cornstarch and pour over the lion's head meatballs for better appearance and flavor:
How to Choose Pork



When choosing pork, touch it with your finger first. Fresh meat is firm but slightly flexible, has elasticity, and feels heavy in hand.



Additionally, compare the texture of the meat and fat. The best meat should be pale red with a hint of gray and have a lustrous appearance.





How to choose pork
When choosing pork, you can first touch it with your fingers to feel its elasticity and firmness; fresh meat is firm yet slightly soft, with a chewy texture that feels heavy in the hand.Additionally, compare the texture of the meat and fat; the best meat has a pale red color tinged with gray, bright and glossy.