Red burning lion head
By VicentaLakin
This dish is both north and south, and this is what used to be at wedding parties in the north. It's called the "Four Shepsyballs," which may sound good. Later in the south, the dish had another name, "The Red Lion Head." When I was a child, I was told that I never knew what the lion's head was. Huh
Recipe Recommendations
- pork half a catty
- water chestnut of 5
- erucyl 5 stars five
- ginger a
- eggs a
- cooking wine appropriate amount
- sweet potato starch appropriate amount
- soy sauce appropriate amount
- chicken essence a small spoonful
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red burning lion head
1
Pork chops, preferably manually. Taste better。
2
Scattered。
3
I'm going to put the pork and the twig together。
4
Get ready for sauce, wine and raw, salt, chicken。
5
Ginger is cut, eggs are inserted into pork bowls with ginger and all kinds of sauce。
6
Squeeze a bigger meatball。
7
Blow the meatballs off the pan。
8
It's going to blow up and get out. The boiler is oiled, the ginger slices are fragranced, the water is pumped and poured into the casserole. It's a small fire。
9
Finally, a couple of herbal dishes were set on the sideboard. A delicious red-burned lionhead。