Beef lion head
By VicentaLakin
Recipe Recommendations
- beef 300g
- pig fat 70g
- pocket mushroom 120g
- lean pork 60g
- tomato a
- salt appropriate amount
- white pepper appropriate amount
- Shaoxing Laojiu appropriate amount
- chicken essence appropriate amount
Steps for Beef lion head
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1. Preparation of all food items, starting with the transformation of beef into a 4 mm cube (particle), cutting of pig fattening into 4 mm granules, cutting of fatty grafts, and rowing several times with a knife back in accordance with the method of cutter, with the aim of making the fatty sticky and fatty soluble when cooking。
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2. Combine the cut beef grains with pig fats at a ratio of 4 to 1, with a proper amount of yellow wine, with a round in one direction, with salt, white pepper powder, with a small amount of chicken crumbs, and then with a soft roll of beef on the palms。
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3. Add an appropriate amount of cool water or high soup to the casserole (in the case of high soup, there is no need to add chicken sperm to the meat, nor pork slices to the soup) and a fire, with piston mushrooms and pork slices burning for five minutes in the middle of the fire, turning the small fire and adding salt。
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4. Little fire! Keep the soup from boiling in the casserole, split the whole beef ball into three pieces, roll it to 5.5 cm in diameter with the right hand and the right hand, and drop it gently into the casserole。
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5. After all, the beef ball has been colored, distilled, covered with a large vegetable leaf, opened in the middle of the fire and opened in the pan, covered in a casserole cap for five minutes。
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Start the pot, remove the leaves, enter a cut tomato for two minutes and turn off the fire。Beef lion head Make Tips
7. If you aren't using stock but prefer a savory taste, you can add some chicken essence to the soup. I don't use it; it's savory enough, and the original flavor is the true taste!