Red burning lion head
By VicentaLakin
Recipe Recommendations
- fat 150 grams
- lean meat 400 grams
- winter bamboo shoots a
- salt 1 scoop
- oyster sauce 2 tablespoons
- soy sauce 1 scoop
- pepper a little
- spiced powder a little
- ginger a little
- rock sugar 20 grams
- Jiang 5 pieces
- cinnamon Subparagraph 1
- geranyl 3 tablets
- fennel a dozen
- grass fruit 1 capsule
- nutmeg 1 capsule
- Baikou 5 capsules
- octagonal one
- pepper a dozen
- mature vinegar 2 tablespoons
Steps for Red burning lion head
1
Fat and skinny meat shall be cut into large particles separately. This step does not have to be too thin, because it will be cut again later。
2
Two minutes after the winter cut, the smell of the winter fell out of the water。
3
Then turn the winter into an end。
4
Add fat meat blend and continue to chop at the end of winter。
5
Just cut to three ingredients
6
More than 20 peppers and a bowl of fresh water will be boiled for three to five minutes and boiled into pepper water to cool it。
7
One and a half spoons of salt, two spoons of oil, three spoons of old smoke, a little bit of black pepper, a little bit of vanilla, 20 grams of ginger, 20 grams of onion and one egg。
8
It was then mixed with 40 grams of pepper water, mixed with 40 grams of starch, and then evened into the meat. The meat paps in one direction, and it feels sticky. The method of mixing is critical, and meatballs will crack when the meat pate is not strung in one direction, leading to the next frying。
9
Then we'll have a meat pack of 50 grams of meatballs each, and if you like a bigger lion, you'll get a bigger one。
10
When the oil is 80% hot, the meatballs are dropped in a two to three-minute fire. I used the milk pot to make lots of it, so it saved more oil than the big pot。
11
All the fried meatballs to be used。
12
Prepare some spices, 20 grams of ice sugar, 5 slices of ginger, a small section of cinnamon skin, 3 slices of vanilla leaf, dozens of herbal seeds, one berries, one curd, five curds, one octopus, 10 peppers。
13
Another pot. A little bit of oil and sugar on the bottom
14
After melting, all spices were quickly turned over for one minute。
15
Then we'll add a lot of water, and when we pour it into the pot, it'll spill oil
16
When the water boils, all the fried lion heads are added to it, and then two spoons of old smoke are added, and after 30 minutes, two spoons of vinegar and one spoon of salt are added to it. Old smokes can be colored, vinegar can be greasy, and you'll find the meat more fragrance and no sour taste. It can be frozen in the freezer at a time, unfrozen early at the time, evaporated directly into the pot, or watered on the lion's head with a small spoon of ginger silk, a small amount of salt, a small amount of old smoke and a small amount of starch。