Lion's Head Big Macs

In a blender, blend together the water, scallions, and ginger. Strain through a fine-mesh metal sieve and set the liquid aside.

Chop the ground pork until the texture becomes finer and fluffier. In a large mixing bowl, combine the pork, 4 tablespoons of the scallion ginger water, the Shaoxing wine, soy sauce, sugar, and salt. Mix with your hands until the mixture is well incorporated and sticky. Mix in the egg whites. In a small mixing bowl, whisk 2 tablespoons of the cornstarch and the chicken stock together, and add it to the meat mixture. Mix with your hands to incorporate everything (you can even pick up the mixture and throw it back down into the bowl to create the optimal texture). Cover the bowl and let it sit in the fridge for 30 minutes.

In a small mixing bowl, whisk together the mayonnaise, ketchup, mustard, relish, honey, vinegar, and chili pepper sauce to combine.

In a medium mixing bowl, dissolve the remaining 3 tablespoons cornstarch in 5 tablespoons of water. In a large skillet over medium-high heat, warm 1 tablespoon oil. Dip your hands into the cornstarch water and with wet hands form the meat mixture into 6 patties, tossing the meat between your hands to coat evenly with the cornstarch. Flatten the patties and place them directly on the hot skillet. Cook the patties in batches as needed, pan-frying each side for 4 to 5 minutes until the internal temperature reaches 160°F.

Place one meat patty onto the bottom half of a bun. Top the patty with a slice of cheese and then pickles, onions, and cabbage. Spread some sauce onto the top half of the bun and place over the meat patty and toppings. Repeat for the remaining patties and buns, and serve immediately.