Red burning lion head

It's a typical Southern dish, because it's well-meaning, it's a delicious dish that's been on the dinner table for the rest of the year. It's been going on for a long time, and there's a lot of the food that's coming down with a story, like the story I first heard about the chicken chicken in the palace, which comes from Doo's mother and says, “Lion Head,” in the words of Yanzhou, it's a big cut. It is said that its “future ancestors” are “jumpballs” as documented in the food books of the north and south. As the Emperor went south along the Grand Canal, he had a deep attachment to the four great places of fame: Mount Wansong, Yangzhou; the money field; the ivory forest; and the sunflower. When I returned to the palace, the chef was ordered to cook with this view, so the four dishes of squirrel cinnamon, cash shrimp cakes, sprouts and sunflower chops. When he came to Tang Dynasty and saw the dish "The Sunflower Crack" coming up, the giant meat pack was made with a beautiful heart like a lion's head. "Lion Head" has been added since the time of the attack. So this southern dish is based on the fact that it's Yonzhou, and today's version of the lion is slightly different from the lion's head, with a taste of my favorite rice and platinum, with soft and small pellets that like rice, with eggs in some places, while I use fried oil in my original form, and as a man of love, I can't take much of the oil in the pot, and I can't stand the food, so I'm determined to make a lion's head in a different way. The purpose of the blast is to use high oil temperature so that the lion's head can be shaped, and I can move the lion's head to the oven, and I can use high temperature, and it can also have a stereotyped effect, while the oil in the pig's flesh will see a part of it, although the oil that leaks into the last soup is more delicious, my lion's the least hurting