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\” The flavoring and beating of meat filling can be used to ensure that the \”lion head\” has a strong flavor, and the taste is smooth and the entrance is melted. At the same time, pay attention to the fat ratio of the meat filling. It is more appropriate, but you can also adjust according to your personal love. \”
The details of the ingredients
- Salted fresh flavor
- Half an hour time
- Ordinary difficulty
The approach of the braised lion head
Select the pork filling of the fat and thin three -seven ratio.
Add 100 grams of green onion ginger water several times to fully beat it to the upper strength.
Add salt, pepper, a little sugar, chicken powder, oyster sauce, and then stir evenly.
Add an appropriate amount of corn starch.
Then fully beating in one direction, making it a very powerful \”meat\”.
Take a quarter of the meat filling, and repeatedly fell into a \”lion head\” raw billet.
Put the raw billet into the hot oil pan and fry, fry it into amber, remove it for later use.
Stor the bottom oil in the pot, add the onion ginger to stir -fry, cook the cooking wine.
Add an appropriate amount of oyster sauce.
Add water to boil, season with an appropriate amount of salt, chicken powder, and add the fried lion head.
Small fire burning for 20 minutes.
You can turn off the fire.
Put out the pan and place a few green leafy vegetables.
Boil the soup in the pot again, pour the water starch and use it.
Pour the sauce into the plate into the disk and decorate it.
1. Make green onion ginger water: chop the green onion ginger, soak it with water for 10 minutes, and use it after filtering.