Red burning lion head
By VicentaLakin
The burning of a lion's head is one of China's most popular foods and one of the classic Han traditional Chinese foods in China. It's made up of four colored yellows, fragrances, and morphology, so it's also called the Four-She-Purples. It's meant to be a good life. They are often used for accelerants in feasts such as feasts and feasts to take their blessing. It's easy for a lion's head to do it, but it's good, but it's really good, it's a little bit of work, it's a little bit of care, it's a little bit of meat, it's a little bit too hard, it's a little bit too tight, it's a little more juicy, it's a little soft, it's a little bit soft, it's a little bit thin, it's a little thin, it's a little bit thin, it's a little thin, it's a little bit, it's a little bit thin, it's a little bit。
Recipe Recommendations
- pork stuffing appropriate amount
- water chestnut appropriate amount
- broccoli appropriate amount
- eggs appropriate amount
- corn starch appropriate amount
- onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- yellow wine appropriate amount
- salty and sweet
- fried
- an hour
- ordinary
Steps for Red burning lion head
1
Cleaning up
2
The pork is cut and added to the larvae and an egg
3
Add onions, salt and starch
4
It's a super-direction
5
When the oil burns to eight, put in the meatballs
6
You can get it when you blow it up
7
Take another pot, pour it in the balls, add an appropriate amount of water to the fire, burn it for about 12 minutes, sugar, pepper powder, platinum oil, soy sauce, yellow wine, until the soup is dried up, and then boiled with water
8
The broccoli is hot. Just wrap it around the plate