Red burning lion head
By VicentaLakin
The key to the quality of the lion's head lies in the taste of the meat and the vibrancy that will ensure that the lion's head tastes strong and soft and that the entrance is ready. Care should also be taken to match the weight ratio with the weight ratio of meat, which would normally be appropriate for the three or seven percentages, but could also be adjusted for personal preferences。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red burning lion head
1
Choosing a three-and-a-seven ratio of pork pie。
2
Add 100 grams of ginger onions on several occasions, and they're shattering it up。
3
They add salt, pepper powder, a few white sugars, chicken powder, platinum, and mix it evenly。
4
Plus appropriate corn starch。
5
And then, again, it's a full swing in one direction, making it a very powerful “meat”。
6
One quarter of the meat and two hands fell over and over again into a “Lion Head”。
7
Put the slings in the hot oil pan, make them amber colours, and get back up。
8
Save the bottom oil, put it in ginger onions, cook wine。
9
Add appropriate amounts of pelican oil。
10
Boiled with water, proper salt, chicken powder, and put in the fried lion head。
11
Light fire for 20 minutes。
12
You can turn off the fire。
13
Get out of the pan and put some green leaves。
14
Burn the soup from the pot again and pour it into the starch。
15
You can have a taste at the table when you pour the juice into the middle of the plate。Red burning lion head Make Tips
1. Making ginger onions: shredding the onions and immersing them with water for 10 minutes, which can be used after filtering. 2. The weight ratio of pork can be adjusted as it pleases。