制作方法
先將香芋切絲(si)放盆內加精(jing)鹽(yan)拌(ban)勻(yun)腌軟,豬肉剁成(cheng)(cheng)(cheng)米粒(li)狀。再(zai)(zai)將肉粒(li)、香芋絲(si)、馬蹄末(mo)、火腿末(mo)、干貝絲(si)、姜末(mo)、雞(ji)蛋拌(ban)在一起(qi),加入(ru)(ru)干淀粉(fen)(fen)(fen)、精(jing)鹽(yan)、醬(jiang)油(you)(you)、胡椒粉(fen)(fen)(fen)攪打后(hou)分成(cheng)(cheng)(cheng)4份(fen),每份(fen)包一個咸蛋黃(huang),即(ji)為獅(shi)(shi)子(zi)(zi)頭(tou)生坯。然后(hou)炒鍋(guo)(guo)上(shang)火,放入(ru)(ru)色拉(la)油(you)(you)燒到五成(cheng)(cheng)(cheng)熱時(shi),放入(ru)(ru)獅(shi)(shi)子(zi)(zi)頭(tou)生坯,炸(zha)至(zhi)金(jin)黃(huang)色撈出,放入(ru)(ru)高湯(tang)(與獅(shi)(shi)子(zi)(zi)頭(tou)相平)后(hou)再(zai)(zai)加精(jing)鹽(yan)、料酒、醬(jiang)油(you)(you)、蔥結、姜絲(si)上(shang)籠(long)蒸2小時(shi)左右。至(zhi)酥爛出籠(long),揀去蔥結。炒鍋(guo)(guo)上(shang)火,放入(ru)(ru)清水燒沸,加入(ru)(ru)少(shao)量油(you)(you),放入(ru)(ru)菜(cai)(cai)心、精(jing)鹽(yan)、雞(ji)精(jing)、味精(jing),略炒至(zhi)熟,出鍋(guo)(guo)盛于(yu)平底湯(tang)盤(pan)內。炒鍋(guo)(guo)重上(shang)火,將獅(shi)(shi)子(zi)(zi)頭(tou)的(de)原汁(zhi)倒入(ru)(ru)鍋(guo)(guo)內,獅(shi)(shi)子(zi)(zi)頭(tou)反扣于(yu)菜(cai)(cai)心上(shang),用濕淀粉(fen)(fen)(fen)勾芡,加入(ru)(ru)明(ming)油(you)(you),淋澆(jiao)于(yu)獅(shi)(shi)子(zi)(zi)頭(tou)上(shang)即(ji)成(cheng)(cheng)(cheng)。