Red burning lion head

By VicentaLakin

Red burning lion head
This red-burned lion's head is filled with winters, peas and corn

Recipe Recommendations

  • sandwich meat half a catty
  • winter bamboo shoots a third of a
  • green beans appropriate amount
  • corn appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • pepper
  • eggs half a
  • corn starch appropriate amount

Steps for Red burning lion head

  • 1
    Choosing seven-and-three centimetre graft, cutting small pieces, adding a third of the winter twig, and chopping into meat. With salt, pepper water, wine, and half an egg, the meat is strewn in one direction, and corn starch can be added if it is too wet. When you're done, make a big meatball with green bean corn
  • 2
    It's hot in the pot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's fast, it's hard, it's hard, it's hard, it's hot, it's hot
  • 3
    If you're in shape and you start to smell meat, you can get the tar out
  • 4
    All the fried meatballs
  • 5
    Save the base oil in the pot, put in the ginger onions, pour in the wine, smoke, smoke, guacamole, eight horns, pour in the proper amount of water, put in the fried balls, boil in the fire and turn on the fire
  • 6
    When you're boiled, you can get a plate

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