braised lion head
Share it with everyone, hope you like it
Recipe Recommendations
- pork appropriate amount
- quail eggs appropriate amount
- horseshoe appropriate amount
- bread crumbs appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- yellow wine appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- salty and fresh
- burn
- an hour
- senior
Steps for braised lion head
1
Prepare ingredients.
2
Wash quail eggs in clear water, put them into a pot to cook, and peel off the shells with cold water.
3
Beat the meat into a paste.
4
Peel the water chestnut and chop it into the ground.
5
Put the meat in a basin, add eggs, chopped green onion, chopped water chestnut, bread bran, soy sauce, salt, and rice wine.
6
Follow the same direction and stir up efforts.
7
Put on disposable gloves, put a proper amount of meat paste on your hands, then add quail eggs to make it into the shape of a meatball, and then beat the meatballs back and forth with your left and right hands a few times to make them expel air and make them stronger.
8
It's all done.
9
Pour appropriate amount of oil into the pan, cook until 80% hot, and add the meatballs.
10
Fry until the outside is golden yellow (the oil should be warmer, and the meatballs can be quickly shaped after being put into the frying pan and are not easy to disperse).
11
Pour out the oil in the pan, add the fried meatballs, water, soy sauce, soy sauce, rock sugar, rice wine, cinnamon, fragrant leaves, pepper, star anise, and salt into the pan, and bring to a boil over high heat.
12
Turn the heat to low for about 30 minutes until the juice is ready and turn off the heat.