Lion's Head Meatballs

The lion's head chopped pork ribs that were fat and thin into pomegranate granules and made them into meatballs. After simmering with low fire, the fat on the surface of the meatballs generally melted, but not all, while the lean meat was relatively convex, giving people a rough feeling. Because the meatballs were large and the surface was rough, they were called "lion's head". The cooking of the lion's head is very important. Simmer for about 40 minutes with low fire, so that the prepared stool will be fat but not greasy, and the mouth will melt immediately. There are three cooking methods of lion's head: stewed, steamed and braised, but there are many varieties, such as stewed lion's head with crab powder, roasted lion's head with mussels, roasted lion's head with chicken, roasted lion's head with green vegetables, roasted lion's head with bamboo shoots and steamed lion's head with crab powder, which are all unique in flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)