Red burning lion head
By VicentaLakin
The red burning lion's head is also called the Four-Hyoko. It's a famous dish. There will be fat and thin meat, such as tungsten and mushrooms, and they will be pellets, first fried and then boiled, and then snorts out of the pot, and the smell will lead to appetite, fragrance of meat and juice, super delicious。
Recipe Recommendations
- pork 500 grams
- water chestnut of 8
- mushrooms 5 pink
- rape
- ginger appropriate amount
- green onions appropriate amount
- eggs one
- oyster sauce 15 grams
- soy sauce 15 grams
- yellow wine 15 grams
- starch 10 grams
- water 30 grams
- pepper appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- soy sauce 15 grams
- white granulated sugar appropriate amount
- broth 500 ml
- salty and fresh
- stewed
- several hours
- senior
Steps for Red burning lion head
1
Main foods: pork, tungsten, mushrooms, oil and vegetables, etc. Pork chops, tweaks, tweaks, tweaks, onions。
2
Meat pies: eggs, pelican oil, etc。
3
Soup sauce: soup, onions, onions, onions. Onion acne。
4
The water in the pot is boiled, a little oil is dripped, salted, boiled in the oil, and recovered。
5
Thirty grams of water is added to the spoon, each time the water is mixed into the meat, no additional water is seen, and the next time, until it does not. In the salt, shattering meat in one direction. Put the meat in the sauce, mix。
6
Put it in the ginger paste. Combine the meat, take the meat of the size of the fist, in the right and right hands, fall back and forth for dozens of times, and make the meat of nature。
7
Oil pot 7 matures, meatballs are placed, and the fire goes to gold, and it's recovered。
8
The bottom oil, the onions, the ginger chips, and the mushrooms。
9
Add soup, meatballs, ointment oil, old, raw, white sugar to boil。
10
30 minutes, when the soup is thick, turn to the fire and pour the soup over the meatballs again and again。
11
Pick out meatballs, platter with oil and mushrooms。Red burning lion head Make Tips
1. Lion heads must be soft and delicious, meat must be cut off by themselves, and they must be thin, a little more thin than fat. However, if time is limited, it is not impossible to buy ready-made meat. 2. Another focus is on the containers, which are slowly roasted with light fire and best served with a casserole. The master of his country's paintings, Zhang Dae-jeon, taught his wife that the best dish is “Custling Lion Head”, and Mr. Big thousand's approach is that seven cents of thin meat, three cents of fat meat, small and rough, must be as big as rice, must not be cut too thin, so that the flesh can be sewn between its parts, so that it can be juicy。