Braised Lion's Head (home Edition)

Braised Lion's Head (home Edition)

by Yuxin Xinxin

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Braised lion head in brown sauce is a traditional dish. The traditional method is 4 big balls. They represent very festive dishes for Fu Lu Shou Xi. How about making them at home? The number of balls. You can make more balls and make them smaller. In fact, his method is to fry first, then braise, and then thicken. It's very simple. "

Ingredients

Braised Lion's Head (home Edition)

1. It is best to chop the meat by yourself and beat it with a machine. The beat is too thin and the taste is not good. The meat is cut into the meat before the meat is chopped and the mince is cut by the mince, and it is better to chop it by yourself and beat it by a machine, because the beating is too thin and the taste is not good. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

Braised Lion's Head (home Edition) recipe

2. Add chopped ginger and garlic, add a little light soy sauce and cooking wine. Stir evenly in one direction. Then pour in a small amount of starch, beat vigorously and stir evenly.

Braised Lion's Head (home Edition) recipe

3. Stirred minced meat, at this level, is very well shaped. Do not add water, do not add too much water, otherwise it will not be easy to shape.

Braised Lion's Head (home Edition) recipe

4. Put a little more oil in the pot than usual. When the oil is ripe, turn to low heat and fry on both sides and start a pan for later use.

Braised Lion's Head (home Edition) recipe

5. Turn the fire to blow this ball again. . . . . Then start the pan, cool the oil, and pour the remaining oil into the spicy oil without wasting at all. Hehe.

Braised Lion's Head (home Edition) recipe

6. Put some salt in the water, light soy sauce, soy sauce, oyster sauce and white sugar, boil the sauce over high heat.

Braised Lion's Head (home Edition) recipe

7. Pour the meatballs and simmer on medium heat. Since the meatballs are deep-fried, you can cook them for as long as you want. Those who like to eat coriander can pour in coriander stalks. cook.

Braised Lion's Head (home Edition) recipe

8. Wash the lettuce with warm water and put it on the plate.

Braised Lion's Head (home Edition) recipe

9. After the balls are cooked, mix white pepper and MSG in the pot. Pour the starch and stir to make the gorgon powder juice.

Braised Lion's Head (home Edition) recipe

10. Pour the gorgon powder juice in the pot on the plated meatballs. Put coriander leaves on it, the color is delicious.

Braised Lion's Head (home Edition) recipe

Tips:

This meatball can be added with Japanese tofu according to personal preference. Or calla lilies have a better taste, but these two things are not very easy to buy in our small county. Just didn't let go.

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