制作方法
先將(jiang)(jiang)香(xiang)芋(yu)切絲(si)(si)放盆內加精(jing)(jing)(jing)鹽拌勻腌(a)軟,豬肉(rou)剁成(cheng)(cheng)(cheng)米粒(li)狀。再將(jiang)(jiang)肉(rou)粒(li)、香(xiang)芋(yu)絲(si)(si)、馬蹄(ti)末(mo)、火腿末(mo)、干貝絲(si)(si)、姜末(mo)、雞(ji)蛋(dan)拌在一起(qi),加入(ru)(ru)(ru)干淀粉、精(jing)(jing)(jing)鹽、醬(jiang)(jiang)油、胡椒粉攪打(da)后分成(cheng)(cheng)(cheng)4份,每(mei)份包(bao)一個咸蛋(dan)黃,即為(wei)獅(shi)(shi)子(zi)頭(tou)生(sheng)坯(pi)。然(ran)后炒鍋(guo)上(shang)火,放入(ru)(ru)(ru)色拉油燒到(dao)五成(cheng)(cheng)(cheng)熱時,放入(ru)(ru)(ru)獅(shi)(shi)子(zi)頭(tou)生(sheng)坯(pi),炸至金黃色撈出(chu)(chu),放入(ru)(ru)(ru)高湯(與獅(shi)(shi)子(zi)頭(tou)相平)后再加精(jing)(jing)(jing)鹽、料酒(jiu)、醬(jiang)(jiang)油、蔥(cong)結、姜絲(si)(si)上(shang)籠(long)蒸2小時左右。至酥爛出(chu)(chu)籠(long),揀去(qu)蔥(cong)結。炒鍋(guo)上(shang)火,放入(ru)(ru)(ru)清水燒沸,加入(ru)(ru)(ru)少量油,放入(ru)(ru)(ru)菜心(xin)、精(jing)(jing)(jing)鹽、雞(ji)精(jing)(jing)(jing)、味精(jing)(jing)(jing),略炒至熟(shu),出(chu)(chu)鍋(guo)盛于平底湯盤內。炒鍋(guo)重上(shang)火,將(jiang)(jiang)獅(shi)(shi)子(zi)頭(tou)的原汁倒入(ru)(ru)(ru)鍋(guo)內,獅(shi)(shi)子(zi)頭(tou)反扣于菜心(xin)上(shang),用濕淀粉勾芡(qian),加入(ru)(ru)(ru)明油,淋澆于獅(shi)(shi)子(zi)頭(tou)上(shang)即成(cheng)(cheng)(cheng)。