Red burning lion's head, four-year-old
By VicentaLakin
The burning of a lion's head is a food that China usually eats during the holidays, also known as the Four-Happyballs, and it's a blessing. It's got fat red red and thin, it's covered with green green vegetables, it's colorful, it's fragrance, it's fragrance, it's fragrance and juice, it's overwhelming。
Recipe Recommendations
- pork 300g
- mushrooms of 2
- eggs one
- oil appropriate amount
- salt 3 scoops
- seafood soy sauce 3 tablespoons
- soy sauce 1 tablespoon
- cooking wine 3 tablespoons
- chicken essence 2 tablespoons
- spiced powder 2 tablespoons
- octagonal 2 capsules
- rock sugar 10 teeth
- onion appropriate amount
- water starch appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red burning lion's head, four-year-old
1
Porks are cut to the ground, not too thin, keep a taste of particles and taste better。
2
Pork beams in 2 spoons of salt, 2 eggs, onions, 2 spoons of seafood sauce, half of a spoonful of wine, 1 spoon of chalk, 1 spoon of chickens in one direction to make it sticky and resilient
3
The mushrooms are poached and plattered into the meat
4
Squeezing the pie into a meatball of the same size with both hands, blowing it up to the gold and butter. Production
5
Once it's blown up, we'll get some asphalt
6
Prepare onions of garlic, dry peppers, big stuff, 10 ice creams, a spoonful of wine, a spoonful of seafood, half a spoon full of soup, a spoon of salt, a spoon of chicken, a quarter of perfume
7
Burning hot water in the pot, putting it on top of all the sauced fires, pouring down the balls, turning the fire into a soup for about 20 minutes, pouring water and starch on top
8
The lion head with the water starch is very glamorous, and it's much better with the guacamole