“大火煮開，小火慢煨”。“紅燒獅子頭”這道江南名菜，是最好的詮釋。那圓潤飽滿的獅子頭，浸潤在鮮美的湯汁中，輕輕一抿，肉質的嫩滑與蟹粉的鮮香在口中交織……今天我就來教大家一個家庭版的紅燒獅子頭做法，步驟清晰，簡單易上手，保證你做一次就愛上，逢年過節露一手，絕對驚艷全場！

選一塊大約500克的新鮮五花肉，肥瘦比例大概是四六開，先切片再切條，最后細細斬成石榴籽大小的肉粒。剁好的肉糜放入一個大碗中，加入1勺料酒去腥，1小勺鹽，少許白胡椒粉，再打入一個雞蛋清，使勁攪打，直到肉餡上勁，感覺黏糊糊的，有點拉絲的狀態就對了。

取蔥白2段、姜3片，加入約50毫升溫水，浸泡10分鐘，然后用手反復抓捏，擠壓出蔥姜汁水。蔥姜水分兩到三次加入肉餡中，每次加入都順著原來的方向，充分攪打，讓肉餡把水分完全“吃”進去。加入1大勺玉米淀粉，再次順著一個方向攪拌均勻。

第三步：

洗干凈雙手，稍微沾一點點清水在手心。取適量肉餡，放在手心，用雙手來回輕輕拍打、團握，將肉餡中的空氣排出，更加緊實，然后整成光滑飽滿的圓球狀。鍋中燒熱食用油，燒熱，小心地將團好的獅子頭放入鍋中，用中小火慢慢炸。肉丸炸到金黃酥脆，盛出。

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第四步：

起一個砂鍋，鋪幾片白菜葉和大蔥段，獅子頭一個挨一個地放入鍋中。倒入清水，水量基本沒過獅子頭。加入幾片生姜，1大勺生抽，半勺老抽，一小撮冰糖。大火燒開鍋中湯汁后，立即轉為最小火，蓋上鍋蓋，燉40分鐘到1小時。獅子頭出鍋后，湯汁大火收濃一些，勾一點點水淀粉薄芡，然后淋在獅子頭上，味道會更加濃郁醇厚。

揭開鍋蓋的那一瞬間，肉的香、湯汁的醇厚，混合著氤氳的熱氣撲面而來，簡直是人間至味！用勺子輕輕舀起一個顫巍巍、飽滿圓潤的獅子頭，澆上濃郁的湯汁，果然是太下飯啦！