The practice of Yangzhou lion head

Accessories: water chestnut 100g, water-borne mushroom, Shanghai green 500g, egg 1, ginger onion, pepper, corn starch, soy sauce, soy sauce, salt, cooking wine and edible oil.

1. Prepare pork, water chestnut, water-soaked mushrooms, eggs, ginger and onions.

2. Chop the meat into minced meat.

3. Chop water chestnut, ginger onion and mushroom respectively.

4. Mix all the ingredients into the meat stuffing, then add salt, pepper, cooking wine and raw flour and stir well, then stir in one direction for a while.

5. Knead the meat into a ball of the right size.

6. Beat an egg into a bowl and mix well.

7. Add the right amount of oil to the pot and heat it. Dip the meatballs in the egg liquid first.

8. The meatballs dipped in egg liquid are fried in the pot.

9. Deep-fry the meatballs until golden brown and take them out for later use.

10, add water to the pot, add ginger, onion, soy sauce and soy sauce to boil.

1 1. Put the meatballs in the pot, boil them and simmer for 40 minutes.

12. Wash Shanghai Green and cut it in half.

13, you can cook Shanghai green in the pot of meatballs.

14. Put the cooked Shanghai green on a plate for later use.

15. The meatballs have been cooked for a long time, so thicken them with water starch.

16, put the cooked meatballs in the middle of the dish, and then pour the gravy.