Red burning lion head
By VicentaLakin
And the burning of the lion's head is a good meal for the festival, and it is called the Four-Geeballs. The colours, combined with the smell of noses, give rise to appetites that are absolutely irresistible to others。
Recipe Recommendations
- pork belly 500G
- lotus root 80g
- eggs a
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- braised soy sauce appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon powder appropriate amount
- shisanxiang appropriate amount
- corn starch appropriate amount
- cassava flour appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Red burning lion head
1
They wash five flowers, separate the skinny and the fat, cut the fat into thin meat, and cut it into meat. Wash the skin and prepare an egg.
2
Zip, onions, ginger to pieces。
3
They mixed the skinny and the fat, and put them into the onions, the onions, the ginger tails, into the eggs, three times with a little water, evenly in one direction。
4
In turn: sugar, salt, wine, raw smoke, 13 fragrances and a little cassava powder. "No cassava powder can do it."
5
Continue to stir up in one direction. When it got strong, it put some water on its hands and grabbed the right amount of meat and fell several times。
6
Then it'll be a ball。
7
Oil in the pot, 70% heat, pellets。
8
When the ball is shaped, the surface is golden. Control the oil。
9
Prepare to burn the balls. Onions, ginger cut into small pieces, with an eight o'clock and a little cinnamon. ♪ Or guacamole ♪
10
With a casserole. Ginger onions, etc., at the bottom, put on fried balls。
11
Add fresh water (on top of the ball) and red sauce. The fire broke open and the fire slowed down for about an hour。
12
Cooking pills, off the fire。
13
Get the ball out, load the plate。
14
The soup in the pot, pull out the onions, ginger, eight horns. And bring forth from the bowl some of the original soup, and set it in an appropriate amount of starch, and burn the soup out of the pot, pour it slowly into the starch juice, and mix it evenly and make it red。
15
Pour it on the balls and spread some onions. Wow, looks like it。Red burning lion head Make Tips
The best container for making Braised Lion's Head is a clay pot for slow simmering. The minced meat is best when hand-chopped, making it both tender and delicious.