braised lion head
By TaraLesch
Just like learning to walk for the first time in life, there is a first time for everything. Cooking is no exception. Without practice, there is no gain.
Recipe Recommendations
- pork belly 250 grams
- Arrowhead 100 grams
- quail eggs About 10
- eggs a
- laojiang appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- Pi County Douban appropriate amount
- Pepper powder appropriate amount
- bean powder appropriate amount
- rock sugar 2 capsules
- lettuce leaves appropriate amount
- salty and sweet
- fried
- three-quarters of an hour
- simple
Steps for braised lion head
1
Soak the lettuce leaves in salt water for about half an hour.
2
Peel the arrowhead mushrooms. Cook quail eggs and peel them.& lt; There are many scientific names for arrowhead, and it is called arrowhead in my hometown Neijiang.
3
Cut the ginger into fine powder. Add pork belly, preferably cut into fine granules with double knives.
4
It is better to stand the whole minced meat on it with double knives and not fall.
5
Cut the arrowhead mushrooms into fine pieces and mix into the minced meat and stir well.
6
Add chicken essence, salt, soy sauce, and shredded pepper. Pepper powder. Stir the bean flour clockwise evenly.
7
Put vegetable oil in the pan. When it is 50% hot, wrap the quail eggs with minced meat in turn. Put in a pan and fry over high heat and then low heat until the surface is golden and crispy. Remove the pan and drain the oil.
8
Leave a small amount of oil in the pan. Add rock sugar and boil to make sugar color. When starting the layer, add half a spoonful of Pi County bean paste to stir-fry and stir the sand. Add water to boil, and put the fried meatballs into the pan to return to taste.
9
Remove the meatballs first and place them on a plate where the lettuce is placed, and then pour the soup on the meatballs.