Red burning lion head
By VicentaLakin
Recipe Recommendations
- pork belly 1 block
- broccoli half a
- water chestnut 4-6 a
- eggs one
- red yeast rice appropriate amount
- ginger appropriate amount
- starch appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- oil and salt appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red burning lion head
1
Add an egg, starch, vanilla, ginger, pepper and salt to the meat pie
2
Smuggled in one direction and then added the tatter
3
I've been throwing my hands at meat
4
(a) A small amount of oil on the hands, a lump of meat, and an unstoppable right-and-right hand exchange into a meatball ball until the meatball surface is smooth
5
(b) Hot pots, with appropriate quantities of oil, and meatballs, to be blown up
6
(a) After the blast, when the gold is lifted
7
And hot pots, with a little oil, and eight cents, guacamole, fragrance and ginger onions
8
(a) The fragrance of the fragrance is then added to the fried meatballs, with appropriate quantities of water, soy sauce, wine and a few red tarts
9
(b) To turn it into a small fire and boil it for 25 minutes
10
(b) Cooking pots of water, adding an appropriate amount of salt and oil, and boiling them and pouring them down into the orchids, and then extracting them
11
(b) Add a proper amount of salt and pepper to the meatball pot, then the fire gathers juice to the right level and shuts down the fire
12
Put the cooked lion head in the bowl with a nice broccoli next to it, and then water it。