Stewed Pork Ball in Brown Sauce in brown sauce

1. Shanghai Qingnao River.

2. Separate the sticks and leaves, place the sticks under the plate and the leaves on top.

3. Thaw the shrimp heads and soak the sea rainbow and sea rice in warm water. Chop ginger, scallions, and garlic into small pieces.

4. Add a little oil to the wok and stir fry scallions, ginger, and garlic. Pour in shrimp heads. Stir fry until the shrimp head turns red.

5. Pour in the rainbow and sea rice.

6. Bring to a boil over high heat, add lion heads, simmer over low heat for at least 20 minutes, remove impurities, add water starch, and reduce heat until the soup thickens.

7. Pour the soup evenly onto the lion's head on the plate.