Red burning lion head
By VicentaLakin
The burning of a lion's head is a food that China usually eats during the holidays, also known as the Four-Happyballs, which is a blessing. It's a soft, fat, fat, red, greasy, green green, colorful colours and the smell of nose-stamping, which attracts appetite and a fragrance of meat and juice, which is overwhelming. The lion's head needs to be soft and good, and the meat better cut itself, and the other focus is on the container, the hot and slow stew, and the casserole is the best. The master of his country's paintings, Zhang Dae-jeon, taught his wife a good dish, is "Red and Burn the lion's head." Mr. Da-jin's approach is to be very thin, three-fifth fat, fine, rough, big, rice-sized, not too thin, so that the flesh can be sewed in order to be juicy
Recipe Recommendations
- pork 750 grams
- tofu 200 grams
- eggs of 6
- small green vegetables the 2
- salt appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- ginger powder appropriate amount
- ginger slices appropriate amount
- chicken essence appropriate amount
Steps for Red burning lion head
1
Wash the eggs, green vegetables, tofu
2
Cut the meat to the ground
3
Set two eggs
4
The meat is in the bowl, and it's filled with eggs, salt, old smoke, pepper powder, ginger powder, chicken and wine
5
Wretched in one direction and added tofu,
6
It's been a while. I feel like dry water
7
Cook the other four eggs
8
Clear the skin and eggs from the boiled eggs
9
Put the proper amount of meat in the hand, then put it into egg yolk, shape it into meatballs, and then throw the meatballs around the right hand and down a few times, out of the air and firmer。
10
Good meatballs
11
Into the pot
12
I'll burn to 80, and I'll add the ball
13
I'm gonna blow the balls up when they're golden
14
Put the oil down, water in the pot, ginger chips, old smokes, salt, eight cents, cinnamon, chickens, then lions
15
The pot's open, the fire's ready for 35 minutes。
16
Let's get the lion's head out of the pot
17
Finally, the veggies came up with a plate
18
Delicious
19
DeliciousRed burning lion head Make Tips
1. When mincing meat, follow the principle of "30% fat, 70% lean";
2. For Lion's Head to be soft and delicious, it is best to mince the meat yourself;
3. Always stir the meat filling in one direction.