Spicy Lion Head
By VicentaLakin
Recipe Recommendations
- minced pork 1000g
- horseshoe 100g
- quail eggs of 6
- laojiang 10g
- shallots 1
- eggs one
- black pepper 10g
- Scallion and garlic powder 10g
- thirteen fragrant powder 10g
- salt appropriate amount
- soy sauce 15ML
- soy sauce 5ml
- dried chili
- pepper 5g
- water starch 20g
- rock sugar
- thin stillage 50ML
- slightly spicy
- burn
- an hour
- senior
Steps for Spicy Lion Head
1
Ginger, onion flower, horse hoove cut the rest。
2
The pig's meat is mixed with old ginger, onions, horse hoofs, eggs, black pepper powder, garlic powder, water starch and salt。
3
The lion's head can be more chewy when it's patient to stir it up in one direction。
4
The quail eggs are cooked to skin。
5
some 100 g of meat is wrapped in quail eggs and stymied in their hands。
6
Hot pot oils, little fire pellets, put one in one, and don't stick it together。
7
The pelts are put in the pot and the fire starts. With a small spoon, the oil is poured on the surface of the pellets, and the two sides are burned evenly to the yellow。
8
Fried balls take the tar out。
9
Garlic slices。
10
There's a little bottom oil in the pot and the smell of garlic chips, dry peppers and peppers。
11
And then the ginger, onions and ice cream。
12
It's a little fried。
13
Intoxicated, smoked, old smoked, 13 fragrances and watered to the same level as the ball, the fire opened and boiled for 10-15 minutes。
14
Pull out the pellets。
15
A small amount of water starch is turned to the fire for juice。
16
Just put onion sauce on it and a little bit of it