Red burning lion head
By VicentaLakin
Recipe Recommendations
- pork 500
- lotus root 200
- edible oil appropriate amount
- sauced meat three scoops
- single crystal sugar 7pcs
- salt appropriate amount
- octagonal the 2
- geranyl 2 blocks
- grass fruit 1
- pepper 10 teeth
- green onions 1
- sweet potato starch appropriate amount
- cooking wine 1 scoop
- pepper appropriate amount
- salty and sweet
- burn
- an hour
- simple
Steps for Red burning lion head
1
The choice of three-point fat, seven-point thin top pig meat, cutting it to pieces, cutting it to the size of rice grains, and then putting it in the freezer, so as not to be able to use the flesh formed outside, would affect the taste, be balanced and not wasteful。2
Cut the pellets and varnish them in the pot。3
It'll be fertilized, broken with a food processor。4
The colded meat shall be taken out, the water shall be made of ginger, the salt shall be scalded, the ginger juice shall be removed from the impurity, it shall be slowly drawn into the meat, and the clockwise needle shall mix the meat to the full absorption of the salt ginger, if the pepper powder, the wine, and the shredded end, and the clockwise needle shall be mixed into a sticky form。5
The boiler is oiled, burned to high temperatures, and the meat is sorely beaten, that it is sprung into the size of the ball, and it is cooked in the boiler。6
The ball was blown up to the gold7
Change onions and ginger knives8
Hot boiler oil, eight horns of vanilla herbs, little flames slowly blow up to color, and get a spare9
The fried spices in the pot will be fragranceed with onion onions, with a proper amount of fresh water, with the transfer of old and seafood sauce, as well as ice sugar and fried spices (other than peppers), and when the water is blown up, with the balls。10
After 15 minutes of a little fire stew, the ball is made out, and the soup in the pot is fed with sodium, thick, juicy, onions, finished。Red burning lion head Make Tips
In order for the meat to fully absorb external moisture and fall repeatedly, the excess air will be squeezed out. No need for extra salt unless your mouth is heavy and you don't need any more flavor, chicken, seafood sauce。