Red burning lion head

By VicentaLakin

Red burning lion head
The lion's head has been known for years, but I've never done it myself, and I always thought it would be too big a meatball, and it'd be hard to eat. Until one day, after listening to Daddy's food video and seeing some chef show up to cook a red-burned lion, he saw all the saliva left behind, and I often wondered where the red-burned lion was so seductive that I could turn Dad's mouth, so I had the courage this year to make the red-burned lion head, and in the process, I wanted to try to do it now, if it was good, and the children would judge it, and then make it back to Dad in the year, and let him taste the hard dish of the red-burned lion head that he longed for. When I carefully put the red-burned lion's head in front of my son, my heart was still stung, and when the son bit his balls in his mouth, he ate while he was eating, and it was delicious, and he couldn't stop. Not only is it greasy, but it's so tight and chewy. And there's a sense of frickin'. And the sweetness of juicy juice. Grandpa will love it. Finally, you can go home and make sure Dad likes to eat。

Recipe Recommendations

  • pork 1000 grams
  • horseshoe of 6
  • mushrooms of 6
  • quail eggs of 6
  • chive knot 1 using
  • ginger slices 3 tablets
  • eggs one
  • cornflour 2 tablespoons
  • salt 1 scoop
  • pepper 1 scoop
  • soy sauce 1 scoop
  • cooking wine 2 tablespoons
  • oyster sauce 2 tablespoons
  • soy sauce 1 tablespoon

Steps for Red burning lion head

  • Make Red burning lion head step 0
    1
    Piggy front and plum
  • Make Red burning lion head step 1
    2
    Cut it to the ground, it doesn't have to be too broken, it needs a taste of particles
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    One spoon of pepper, one spoon of salt, two spoons of wine, one spoon of raw, two spoons of powder, one egg
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    The quail eggs are cooked and skinned
  • Make Red burning lion head step 4
    5
    Horseshoes peel, mushrooms bubble
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    6
    The horseshoes and the mushrooms are cut into little Ding
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    Put horse hooves, puffs, eggs, scrambling, wine love, pepper salt in the plaster, and mix
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    8
    Smuggle it in one direction. Smuggle it up
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    And then he threw his hands at the meat
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    Let's see if it's twitching
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    Come back and forth with your hands
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    A quail egg is placed in the middle of the ball
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    Take it down and close it up
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    The ball of the cluster
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    The oil temperature in the pan is about 80% when it's 7-80% hot
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    Put the good balls in the pan
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    Scratch the balls with chopsticks so they don't explode
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    When you blow up the balls, it's golden
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    Creamball sauce, one spoon, one spoon, two spoons, two spoons. Onions, three ginger
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    20
    Put the ball in the pot, put it in the water without the lions, add to all the fabric fires on it
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    21
    Turn the fire over the lid and cook it for 30 minutes. First, pick up the lion's head and make it with a small amount of starch
  • Make Red burning lion head step 21
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    I'm going to use Shanghai's platter and pour some juice。

    • Red burning lion head Make Tips

    The meat in the ball is thinner, it's better to pick the plum, it's softer, it's bigger, it's the key, and if you don't get it, the meatball will spread. When blown up, the fire will be hot, then the fire will be boiled, and the boiler will take 30 minutes, with the same size. The bigger the ball, the longer it is to cook. Each is flexible。

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