steamed minced pork balls

When I am away from home, I always like to order local dishes with typical characteristics everywhere, so it is unnecessary to elaborate on them one by one. Among the local cuisines in Nanjing, "stewed lion's head" is the most famous and has the best reputation, among which "big-name stalls" are the most authentic, which is much inferior to others. Nanjing cuisine "lion's head", in Yangzhou words, is big meat. If you use Beijing dialect, it is a big meatball. Because after the cooked meat is cooked, the fat on the surface layer has not been generally melted or semi-melted, while the lean meat is relatively convex, which gives people a feeling of rough hair. Therefore, people with a sense of humor are called "lion's head". To be an authentic Nanjing "lion head", we should choose the best "two layers of white and three layers of red" pork belly, first slap it hard on the chopping board until the meat is crisp. After that, the meat is cut. Never use a meat grinder to grind it, but coarsely cut the fine anvil. If the anvil is not good, a pile of loose meat will come out. This is the most difficult technique to master and the trick. Then, you must "raise" it with slow fire, and gently put the "lion head" as big as your fist in the casserole, and it will take four hours to "raise". In the process of raising, the temperature of the clear water must be controlled under the condition that it seems to be boiling. At this time, the oil in the meat has melted into the clear water, and the meat fragrance is slowly overflowing, mixed with clear green vegetable soup, oily but not greasy, and the entrance is smooth and juicy. Think about it yourself. If you travel to Nanjing, you must try it.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)