braised lion head
By MarioBeier
Braised lion's head has a rich and thick taste, delicious and satisfying the cravings. Put a quail egg inside, which makes it taste richer.
Recipe Recommendations
- meat emulsion appropriate amount
- quail eggs appropriate amount
- eggs appropriate amount
- starch appropriate amount
- water starch appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- oyster sauce appropriate amount
- chives appropriate amount
- ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for braised lion head
1
The raw material diagram is shown above.
2
Mix the meat paste with minced ginger and chives.
3
Add salt to the meat paste, oyster sauce, soy sauce, pepper powder, bread crumbs, starch, cooking wine, and an egg, stir clockwise and vigorously.
4
Grab it and throw it between your hands a few times, place a quail egg, and then throw it back and forth into a smooth round shape.
5
Put the prepared lion's head into an 80% hot oil pan and fry it to shape, and fry it over low heat for two or three minutes.
6
Fried lion's head.
7
Put water in the pan, rock sugar, ginger slices, 1 tablespoon of soy sauce, 1/3 tablespoon of soy sauce, 3 tablespoons of cooking wine, and half a bowl of stock. Bring to a boil.
8
Put the lion's head in and simmer for half an hour.
9
Collect the juice and thicken it, mix some MSG.braised lion head Make Tips
1. Everyone needs to collect all the juice. I want to eat it the next day, so I have to reheat the pot and not completely collect it. 2. The lion's head should be smooth and tender, not add too much starch, and add some bread crumbs to make the taste soft. 3. When burning the lion's head, don't put salt in it. 4. Step 3, be sure to stir more until you feel it is difficult to stir.