braised lion head
By SonnyMoen
Operation:1. Chop the lotus root into fine grains, chop the ginger with a knife, pour the eggs into the dry starch with a little water, and stir clockwise into a whole egg paste.
Recipe Recommendations
- salty and sweet
- burn
- ten minutes
- senior
Steps for braised lion head
1
Operation: Chop the lotus root into fine grains, chop the ginger with a knife, pour the eggs into the dry starch with a little water, and stir clockwise into a whole egg paste.
2
Pour the egg paste into the meat paste, add the ginger and lotus root, add appropriate amount of salt and stir clockwise.
3
Squeeze the meat into large meatballs.
4
Put the oil in the pan and heat until it is 70% hot. Add the meatballs and fry them for about five minutes.
5
Remove and drain the oil and place it on a plate for later use.
6
Remove the oil in the pan and leave a little oil. Deep-fry the ginger, onion, and pepper to create a fragrance. Add the meatballs, add about two kilograms of soup or water, and three tablespoons of soy sauce, bring to a boil, and then cook over low heat for more than an hour.
7
Remove the meatballs after they are cooked well and place them on a plate for later use.
8
Put the cabbage into the soup in the pan and cook for about 1 minute until cooked.
9
Remove the cabbage heart and place it on a meatball plate, thicken in the pan and pour into the plate. Serve.