Burning lion heads

By VicentaLakin

Burning lion heads
The way I go to my family's lions, it's a slow fire

Recipe Recommendations

  • front meat a pound
  • Shanghai green one
  • shallots 3 pieces
  • ginger a
  • eggs second
  • soy sauce a spoonful
  • cooking wine a spoonful
  • soy sauce a spoonful
  • oyster sauce half a spoonful
  • spiced powder half a spoonful
  • white pepper
  • starch two spoons

Steps for Burning lion heads

  • 1
    I'll cut my fat ass down with a spicy platinum pepper onion. Pink
  • 2
    Joining both eggs evenly beats me to do this with a big pot. So it'll be even. Because it's gonna be boiled with juice, there's no need for any salt in it。
  • 3
    It's not too rare to mix evenly. You can catch the shape like this. Then the hot pots put some oil in. When it's hot, the fire turns the meat into meatballs. Let's go in the boiler
  • 4
    Half the pot of fresh water with high soup white. It's the ginger-screeching old pelican fire
  • 5
    The water opens and the fire pours into the meatballs for an hour. You don't have to worry about this meatball. Cook Shit
  • 6
    Half a pot of fresh water with salt. Shanghai is a piece of water
  • 7
    Then I'm gonna rip the meatball out of the plate
  • 8
    The rest of the soup in the pot is a very delicious lion's head。

    • Burning lion heads Make Tips

    This dish is mainly cooking. So it has to be cooked slowly with a fire。

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