But for Huang Jun, none of this is a problem.
With his skillful technique, he effortlessly slices the fatty meat into evenly thin slices, then further cuts them into strips and cubes.
These fatty cubes are exactly the same size as the lean meat cubes, akin to pomegranate seeds.
Once all the fatty cubes are neatly placed in a bowl, Huang Jun begins the next step—mixing the meat filling.
He puts them all into a large bowl at a ratio of three parts lean meat to seven parts fatty meat. This proportion makes the Lion's Head fragrant but not greasy when eaten.
Then, he pours in some ginger scallion water that Chef Wu had prepared earlier.
This ginger scallion water is excellent for removing odors and enhancing freshness; it can carry away the unwanted smell in the meat and elevate the aroma to another level.
Moreover, the ginger scallion water makes the meat filling more tender, giving it a better texture when eaten.
