braised lion head
When I was a child, I only had a banquet in my hometown-braised lion head. I made sausage the day before yesterday with a little meat left. I didn't want to buy sausage. I didn't know what to do for a long time. I thought of lion head temporarily.🤭🤭Decided to challenge✊
Food Ingredients
pork stuffing
700g (3 points fat and 7 points lean)
scallion and ginger water
100 ml
Eggs
1
Starch
right amount
White pepper powder
A little
cooking wine
A little
Sugar
A little
Salt
right amount
Raw smoke
A little
Old smoke
A little
Oyster Sauce
A little
red rice powder
A little
Onion
1/3
Step
1
The meat stuffing and the ingredients are mixed together, as shown in the figure.
2
Rub the circle and prepare for the pot.
3
The oil pan is 70% hot, fry over medium and small fire, fry until the balls float up and take out.
4
Then the fire was re-fried for 30 seconds and fished out in a jujube red color.
5
Put some onion and ginger slices in the bottom of the casserole, set the lion's head, add water and soy sauce (eight minutes full of water), and a little oyster sauce.
6
Bring to a boil over high heat, turn to low heat and continue to simmer for about 10-15 minutes.
7
Remove the lion's head and add a little water starch to the soup to thicken it. Sprinkle some chopped green onion and eat it.
8
One bite down is meat👍Do it yourself and eat at ease.😊
about
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