It's a steamed lion

The recipe is called the original steam lion because it was made using the original steaming program of the electric pressure pan. Used to be a lion's head, it was usually made and fried in a boiler, either by water or by steaming in a steam pan before burning or watering. Both approaches have advantages and disadvantages. It smells of fried oil, but it's not healthy, and the cooks have to endure the smoke. It's healthy, but it's a bit of a loss. Steaming would be better than the first two, but more time-consuming. Replacing boilers, boilers, boilers, and steamers with the original colour of the pressure pot preserves all the advantages of the three methods and compensates for all the deficiencies. It also saves energy and conservation and saves time。

Recipe Recommendations

pork stuffing 400g
quail eggs 150g
oil appropriate amount
salt appropriate amount
soy sauce appropriate amount
white sugar appropriate amount
white pepper appropriate amount
cooking wine appropriate amount
starch appropriate amount
eggs appropriate amount
onion appropriate amount
Jiang appropriate amount

salty and fresh
steamed
three-quarters of an hour
ordinary

Steps for It's a steamed lion

quail eggs boiled, skinned。

Pork oils, salt, sauce, sugar, white pepper powder, wine, eggs in one direction, and starch and ginger onions。

It's a very small piece of tattered meat。

Round and flatten and add quail eggs。

The eggs of quail are wrapped with meat pie and rounded up and placed in the pressure pan。

In turn, they are packed and placed in the pressure pan, covered in the pressure pan, powered, selected in-class evaporation, and started work on the pressure pot。

The procedure is over and the pressure is lifted and the steamed lion is placed in the disc。

• Make good juice with soup, salt, soy sauce, sugar, wine, starch, pouring on the lion ' s head。

Enjoy。