Lion Head
By VicentaLakin
It's fresh, it's fine, it's light, it's fresh. The cooking of the lion's head is extremely intense, with microflammation to limit it to more than 40 minutes, and when it is produced, it is fat and the entrance is ready to melt. Make this dish with an electric pan, it's a good catch。
Recipe Recommendations
- pork 400g
- water chestnut 3 capsules
- eggs one
- green onions
- Jiang appropriate amount
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- starch 1 scoop
- salt 1 scoop
- sugar 1 scoop
- cooking wine 1 tablespoon
- salty and fresh
- steamed
- a day
- simple
Steps for Lion Head
1
The flesh will be cut to the size of a pomegranate, and then cut a little bit
2
Onion, ginger, cut, cut。
3
We'll put it in a big bowl, and we'll add wine, sugar, raw smoke, eggs, starch。
4
Smuggle in one direction, so the meat won't break。
5
The electric boiler is converted to a temperature-preserving state, and then the external pot is poured into the boiling water with a proper amount of salt, raw and old。
6
And the left and right hands turn the meat into a round like a ball, and put it carefully into the water。
7
Press the switch, increase firepower and wait for the water to boil。
8
When the water boils, the surface of the lion's head is condensed, so that the whole body remains undisturbed and the smell of meat is locked。
9
That's when you turn the electric pot into a temperature-preserving state, a slow twilight for more than four hours
10
It'll be a big one, ha ha ha。