Red burning lion head
By VicentaLakin
The lion head is a veritable dish, and the husband's home is close to her, and the lion head there is very well done, and I've been home for a few years. The lion head today is filled with mushrooms, horseshoes and old tofu, with meat and vegetables, tastes good, is not greasy, can eat two or three per person and eats more and more
Recipe Recommendations
- pig hind legs 600g
- horseshoe eight
- fresh mushrooms sanduo
- old tofu a small piece
- sugar appropriate amount
- octagonal two pills
- cinnamon a small piece
- geranyl two pieces
- chili appropriate amount
- ginger appropriate amount
- salt appropriate amount
- pepper appropriate amount
- green onions appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Red burning lion head
1
Get your food ready. Pork's got to pick the fat one. Three and seven
2
- Cleaning the back leg of the pig and cutting small pieces
3
(b) Roasted pork with a dish
4
The horse hooves cut, the mushroom cut, the tofu cut, the ginger cut, and the meat mixed
5
(b) The transfer of appropriate amounts of salt and pepper powder into the meat powder, which is smoothing and stimulating
6
(b) The size of the meat in a circle
7
(b) Piper oil, hot oil and well-prepared lion heads, small fire to the yellow and yellow, and leach
8
We'll make up all the lion heads
9
- Prepare red-burned materials, eight horns, cinnamon, fragrance, ginger, pepper and onions
10
(b) Oil in the pot, sugar in the cold pot and sugar in the fire
11
The fragrance of the down-to-down fabrics
12
(a) Water, and a proper amount of old smoke
13
Join the lion's head and turn the fire into a little stew
14
Cook it to the cuisine, and get it in the right amount of cuisine
15
When the lion's head came out, the soup from the bottom was poured on the lion's headRed burning lion head Make Tips
1. Adding an egg to the minced meat makes the cooked lion's head meatballs tender and smooth; since we were out of eggs at home, I didn't add one, and the texture was still very good.
2. Water chestnuts add a crispy texture to the filling and are essential; if you don't have them, lotus root can be used as a substitute.
3. Season the meat filling with enough salt beforehand; do not add more salt while braising, as it is difficult for the flavor to penetrate.
4. When frying the lion's head meatballs, the oil temperature should be very high; otherwise, the meatballs are prone to falling apart.