Sihai network

Braised lion's head in brown sauce

1. Wash the water chestnut, ginger and onion, peel and cut them into pieces; wash the cabbage heart, scald it in boiling water, and then remove it for standby;

2. Chop the pork and put it into a bowl, put in the egg liquid, add onion, water chestnut, ginger powder, salt and soy sauce, stir clockwise until it is sticky, and knead it into meatballs by hand;

3. Put the balls into a hot oil pan, fry until they are golden yellow on the outside, remove them, drain the oil and set aside;

4. Put out the oil in the pot, put in the balls, add the soup or water, soy sauce, ginger and onion, and then change to low heat for more than 1 hour after boiling, and remove the balls out of the pot and put them into a plate for use after they are fully cooked;

5. Thicken the sauce in a pot, pour it into a dish, sprinkle with chopped green onion, and serve.