Red burning lion head
By VicentaLakin
Recipe Recommendations
- pork 1 kg
- rape 8 trees
- lotus root 150g
- geranyl 3 tablets
- onion ginger appropriate amount
- octagonal of 2
- eggs one
- dried red pepper of 5
- cinnamon 1 block
- soy sauce 30ML
- cooking wine 40ml
- white sugar 20g
- white pepper 2 tablespoons
Steps for Red burning lion head
1
Pork unfrozen, lilies washed。
2
Piggy slices are placed in a meat grinder to make a spare。
3
Lotus go to the skins。
4
Ginger aces, eight horns of cinnamon。
5
Onion acne。
6
Put the lint, the ginger and the eggs in the meat。
7
Add 20 grams of starch, two spoons of white pepper。
8
The meat is pulverized in one direction, basically for 10 to 15 minutes。
9
And the staggered meat was staggered between two hands for two minutes, and the gas from the scavenging of the scavenging flesh was released, so that the scavenging of the scavenging flesh was tightened。
10
The oil is washed in rice water。
11
Vegetables are half-cuted to the back。
12
The pot is oiled, the little fire slows down, and then the one is stymied, making the meatballs stylish。
13
There are two meatballs。
14
Oil in the pot, onions, ginger, eight horns, fragrance leaves, cinnamon, and so on。
15
The fragrance of spices is fully dissolved by the release of water, wine, sugar and proper water for two minutes。
16
Then he put it in a roasted pill, the fire opened, the lid was covered, and it was boiled for half an hour to make the ball taste。
17
When the pellets are burned, another pot of water is boiled, when the water is released, and when it is washed, fresh water is extracted in half a minute, so that the vegetables remain green。
18
I'm going to add red peppers, and I'm going to make the balls taste a little hot, and I'm going to burn them with a spoon-supple soup juice, so they can taste better。
19
The good-water oil can be put in the bowl and the lion's head can be put on the sauce。