A lion head with potion
By VicentaLakin
The lion head is a famous, well-known, decompressed, used to be red-burned, red-colored, hungry, but it may be a little difficult for new hands to fit the red-burned sauce, and today it's a new way for family members of the Zero cooks to come to their hands and make delicious lion heads, and it's not too greasy, and it tastes like a fragrance in the clean, making the dish healthier, unsoaking, long, thick soup and very eye-opening
Recipe Recommendations
- pork belly appropriate amount
- yam appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
Steps for A lion head with potion
1
Prepare five flowers of meat, onions, ginger to shreds, and add all the appurtenances to the meat pie, and mix them evenly
2
It's broken, it's added to the meat pie, it's strung up, it's made into a big ball
3
The casserole boils water, puts four pills in the casserole, puts a little salt, a little wine, and a half an hour's cooking
4
A close-up
5
Some carrot-ding decorating, good looks, good appetiteA lion head with potion Make Tips
1. Stir the ground pork until it becomes sticky so it holds its shape easily; do not stir after placing it in the pot to prevent it from crumbling.
2. If you prefer a thicker sauce, you can add some cornstarch water and drizzle it over the lion's heads.
3. It is best to marinate the meat for 20 minutes in advance for better flavor.