大家好，歡迎來到農村美食課堂，四喜丸子就是紅燒獅子頭嗎？這道菜到底有沒有標準做法呢？

其實啊，四喜丸子最早起源于淮揚菜系。相傳在清朝末年，淮揚名廚周萬升為討好慈禧太后的歡心，用豬肉、雞肉制成獅子頭，寓意四方來賀，并且將它擺放在四個方盤里，獻給慈禧享用。

后來啊，經過歲月的變遷，各地對它的制作方法也有了不同的創新。比如北方人喜歡用蘿卜丁和青椒粒來豐富口感；江浙滬地區則會放些筍干或者竹筍提鮮；而四川人還會加點辣椒面，做成辣味獅子頭?？傊?，做法多種多樣，但無一例外都好吃！

那么正宗的揚州四喜丸子應該怎么做呢？今天就手把手教大家做一道色香味俱全的家常版四喜丸子！首先準備 1000 克五花肉，把肥瘦分開切片后剁成肉餡。接著把肥膘肉打成泥，瘦肉切成細絲。

然后在碗中打入兩個雞蛋，加入姜末和料酒去腥，順著一個方向攪拌均勻。接著把肥膘肉倒入肉餡中，再放入蔥花繼續攪拌上勁。最后呢，分次加入適量清水，邊倒邊攪，直到肉餡吸收水分變得粘稠為止。

接下來開始調制醬汁，碗中加入生抽、老抽、蠔油、白糖、雞精、胡椒粉和水淀粉，充分攪拌均勻備用。

鍋內燒油，油溫六成熱時，用手抓一團肉餡團成圓球狀，依次做好后下入鍋中，開中小火慢慢炸至表面金黃撈出。待油溫升高以后再次復炸一遍，這樣可以讓丸子更加緊實。

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等丸子全部炸好以后，我們把它撈出來，鍋中留少許底油，放入冰糖炒出色澤后，倒入炸好的丸子快速翻勻，讓每個丸子都能裹滿湯汁。隨后倒入之前調好的料汁，大火收汁即可出鍋裝盤。