Braised lion head

Add 1 egg, starch, five-spice powder, minced ginger, pepper and salt to the meat filling;

Stir evenly in one direction, then add minced water chestnuts;

Keep beating the minced meat with your hands;

Apply some oil on your hands, take out a ball of meat filling, and keep switching your left and right hands to form meatball balls until the surface of the meatballs is smooth;

Heat a pan, add an appropriate amount of oil, put the meatballs into it and fry;

Fry until golden and take it out;

Heat a pan, add a little oil, add star anise, cinnamon, bay leaves, ginger and green onions and stir-fry;

Stir-fry until fragrant and add the fried meatballs, then add an appropriate amount of water, soy sauce, cooking wine and a few grains of red yeast rice;

After boiling, cover and turn to low heat and cook for 25 minutes;

Boil a pot of water again, add an appropriate amount of salt and oil, and when it boils, add the broccoli, blanch it, and take it out;

Add appropriate amount of salt and pepper to the meatball pot to season, turn to high heat to reduce the juice, and turn off the heat when the juice is reduced to a suitable level;

Put the cooked lion head into a bowl, place the blanched broccoli next to it, and pour the juice over it.

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