Red burning lion head

I've heard about it all before, burning lion heads, like I've eaten in Shanghai before. I think it's delicious to watch a TV show called "The Chief Liu Po". My wife said she had to taste it. I learned it once

Recipe Recommendations

pork belly stuffing 500G
water chestnut 100g
egg white one
cabbage 10 trees
ginger rice appropriate amount
shallots appropriate amount
soy sauce appropriate amount
pepper appropriate amount
white sugar appropriate amount
water starch appropriate amount
sesame oil appropriate amount
dried chili 3-4 only
garlic rice appropriate amount

salty and fresh
burn
half an hour
simple

Steps for Red burning lion head

Five flowers to pieces. Don't be too thin. Crumbs (which can be cut first by thin slices, thin silks, then fine grains, and then cut down a few times), onions cut flowers, and garlic cut rice. Don't cut it out, it's incorrigible。

And the meat is placed in the basin, and the meat is added to the chopping, the cut onions, the ginger, the old, the pepper powder, the salt, the perfume, the egg clean, the small amount of soybean powder mixed in the same direction, so that the meat is sullied, and when the meat is sprung, it is better not to add water or less, so that it is not too thin。

The groceries are ripe in the open water

Vegetable oil pours into the pot (the best thing is to drown the ball), burns when the oil is 50% hot, and sets the meat into a meatball of about 5 centimetres in diameter (size according to its preferences) with its hands. Five. When the meatballs are almost ripe, they'll be out there when they're squeaky

A little oil, a little onions, garlic, hot peppers, a little water, a little sugar, a little meatballs, a little fire for 15-20 minutes

Put the burnt meatballs on the heart

The rest of the soup is in the soybean powder, and it's burned into a meatball

I can't see a dish in the pot. I've got another plate! Isn't it beautiful