Bone soup, lion-head hotpot
By VicentaLakin
Recipe Recommendations
- pork stuffing 400 grams
- flour 2 tablespoons
- bone soup half pot
- eggs one
- green vegetables appropriate amount
- fans appropriate amount
- crab sticks appropriate amount
- little sausages appropriate amount
- prawns appropriate amount
- bean curd puff appropriate amount
- tofu appropriate amount
- tofu skin appropriate amount
- fungus appropriate amount
- Flammulina velutipes appropriate amount
- mushrooms appropriate amount
- Pleurotus eryngii appropriate amount
- Coprinus comatus appropriate amount
- Winter melon slices appropriate amount
- tomatoes appropriate amount
- snow peas appropriate amount
- onion ginger water 4 tablespoons
- salt 2 teaspoons
- chicken essence 2 teaspoons
- spiced powder 1 teaspoon
- oyster sauce 1 teaspoon
- soy sauce 1 tablespoon
- salty and fresh
- hotpot
- ten minutes
- ordinary
Steps for Bone soup, lion-head hotpot
1
Meat pie with eggs。
2
Smash even。
3
Add all the spices and stir up the meat in one direction。
4
Flour continues to stir up in a very sticky slurry form。
5
The hands are watered and half of the meat is made into a big ball (water on the hands makes the surface smooth)。
6
The boiler boils up to 40% heat (about 120 degrees) and is placed in a well-established large pellets, converted into a small fire, which will be blown to the stylish surface。
7
The rest of the meat is squeezed into little pills and fertilized in the oil pan。
8
It's gold on the surface, ripe for extraction。
9
Put the fried ball code in the pot and then the cipher。
10
If you pour a bone soup, add a proper amount of salt and boil it, you can cook。Bone soup, lion-head hotpot Make Tips
When mixing the meat filling, it is best to use scallion and ginger water rather than minced scallion and ginger, as the latter tends to burn easily during frying, leaving black spots on the surface that affect both the appearance and texture. If you have steamed buns at home, you can use steamed bun crumbs instead of flour for a softer and more tender result. Since the meatballs are quite large, do not fry them at excessively high temperatures to prevent the surface from getting too dark before the inside is fully cooked.