Steamed Handmade Lion Head - Taste from the Countryside

1. Prepare the main ingredient: pork leg meat.

2. Prepare the ingredients: horseshoe, scallion, ginger.

3. Peel the horse hooves and cut them into small cubes, and chop the scallions and ginger into small pieces.

4.1 tablespoons of sweet potato flour mixed with 5 tablespoons of water, set aside.

5. Cut the fat and lean meat into cubes, and set aside the fat for later use.

6. First chop the lean meat into thicker minced meat.

7. Add diced fat meat.

8. Chop into finer minced meat. (Don't be too mushy, keep it granular so that the lion's head is crispy)

9. Add diced horse hooves, chopped scallions and ginger.

10. Chop it evenly. (Don't chop for too long here, mainly for mixing. If you chop all the hooves, there won't be any hooves in the lion's head, and it won't be as crispy.)

11. Put the chopped meat into a large bowl, mix the above condiments, wear disposable gloves, add water starch made from the prepared sweet potato powder in batches, and grasp the meat paste evenly. (About 2-3 minutes is enough, no need to stir vigorously)

12. Take an appropriate amount of minced meat and place it in the palm of your left hand. Use a kitchen knife to repeatedly scrape it with your right hand until it becomes a round lion head. (This step is a bit difficult and requires proficient skills. I have always watched chefs and fathers at home do it this way since I was young, so I learned it this way. Now I am proficient. If you don't know this method, you can use an iron spoon, hold it in your right hand, and repeatedly scrape it with your left hand to make a circle. An iron spoon is the kind of spoon that is usually used to feed children, because the middle of this spoon is round, while the ceramic spoon we usually use to drink soup has a flat bottom, so it is not suitable.)

13. I made all the lion heads one by one and made 2 plates.

After preparation, steam it in the pot until cooked. (Put cold water into the pot, steam over medium heat for about 5 minutes after the water boils. The picture shows that it has already been steamed, and you can see that there is a lot of soup on the plate, which is because water starch was added during seasoning.)

15. Take out the steamed lion head and put it on a plate. Decorate it slightly according to your imagination.

16. Pour the soup from the plate into the pot, add a small amount of water starch, and thicken it into a thin sauce. (Thin silk sauce is sufficient, not too thick silk)

17. Pour the sauce evenly onto the decorated plate.