1. First of all, the materials should be refined. A large piece of tender pork, seven points thin, three parts fat, not some tendons entangled in it. When cutting, the most important thing to pay attention to is not to cut into seven crooked eight oblique, nor to chop into pieces of mud, the secret is' cut more, cut less'. Next to the knife cut into small pieces, the more broken the better, and then slightly chopped.
2. The next step is also very important. The meat is easy to be broken if it is not mixed with Euryale ferox powder, but it is not sticky and tastes when it is added. So mix the powder on both palms, and knead the minced meat into four balls, so that the outside of the balls will naturally paste with a layer of Gorgon powder, but not inside. Press the ball slightly and fry it in oil pan until the surface is tight and yellowish.
The next step is steaming. In the bowl, put a layer of rotary knife block for winter bamboo shoots, or cross cut the yellow buds and make a number of piers. Put the fried balls in a bowl and steam over high heat for more than an hour. Take a look at the pan cover, floating bowl of oil, skim the oil with a spoon, or suck with a big straw, so that there is no drop of oil in the bowl. This kind of lion's head can't be clamped with chopsticks, but scooped with a spoon. Its tenderness is like tofu. Add onion juice, ginger juice and salt to the meat. Would like to add sea cucumber, shrimp, water chestnut, mushrooms, whatever you like, but also to chop
4. After steaming, put a piece of cooked crab yolk on the lion's head and steam it for another 10 minutes. The red crab butter will float on the soup surface and add a green vegetable heart, which is very pleasing to the eyes.