Casserole Lion Head

Cut onion and ginger into shreds, soak in water to make onion and ginger water

Add the onion and ginger water to the meat filling in three batches and stir until thick

Add an egg, a little dark soy sauce, a spoonful of oil, green onion, ginger rice, three tablespoons of dry starch, a little pepper powder and black pepper powder, salt, chicken essence, seasoning and mix well

Finally, add a little sugar and mix well again to enhance the freshness

Beat chicken essence in a bowl, sprinkle and set aside

Grab some minced meat with your hands, beat it a few times, and then roll it into balls

Dip in egg liquid and fry in 90% oil pan

Fry the meatballs until golden and take them out. I forgot to take a photo of the fried meatballs😥This is the fried meatballs, three big ones and seven small ones

Pour water into a casserole, add the fried meatballs, then add green onion slices, ginger slices, two star anise, a little dark soy sauce and light soy sauce to adjust the color, then add an appropriate amount of salt and chicken essence to taste

Prepare some vegetables you like to eat. Remove the roots of crab mushrooms and wash them. Remove the roots of shiitake mushrooms, wash them and cut them in half. Cut the bean skins into strips. Break up the rapeseed and wash them for later use

After the casserole is boiled, add the mushrooms and bean skins and continue to simmer for about half an hour

After simmering for half an hour, add the crab mushrooms

Boil again for three to two minutes and then add the rapeseed

Cook for another minute and it's out of the pan. This time I put four meatballs in. The rest can be frozen in the refrigerator and taken out to cook at any time.

Delicious lion head casserole, delicious soup, perfect for a bowl of rice!

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