Red burning lion head
By VicentaLakin
It's hot and it's big! Red burning lion head is a traditional and famous dish, and we like to call it the Four-Hewballs, usually the last dish at the wedding. This time I put quail eggs in it, and I got a better taste。
Recipe Recommendations
- pork 250 grams
- quail eggs 10 capsules
- eggs appropriate amount
- starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- bread crumbs appropriate amount
- concentrated stock a pack
- salt appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Red burning lion head
1
Scratch the pork into stubble, and then add onions of ginger。
2
Mashed meat is added to salt, beryllium oil, old smoke, pepper powder, bakery, starch, wine, an egg and a clockwise needle。
3
When quail eggs are boiled, strip off the egg shells. The petals were grabbed and fell a few times between the hands, putting a quail egg and then falling back into a smooth circle。
4
The lion's head is in the form of an 80% hot pot and a little fire for two or three minutes。
5
Water in the pot, sugar, ginger chips, a raw spoon, a third of a spoon, three spoons of wine, a pack of soup, boiled。
6
Lion head in, stew for half an hour。
7
I'll get you something。