Braised small lion's head in Huaiyang sauce

pork filling:200g egg:1 meal:1 tablespoon cooking wine:moderate amount Stock:1000ml green vegetables:200g salt:a few veteran:50ml oyster sauce:15 ml sugar:moderate amount pepper powder:1 spoon steamed bread left:half https://cp1.douguo.com/upload/caiku/a/c/9/yuan_acb6870aa746050b14bcc532829fd6a9.jpeg

Braised small lion's head in Huaiyang sauce

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Braised lion's head in brown sauce is a classic Huaiyang dish. It's very popular with the general foodies. Today's braised baby lion's head is more suitable for children to eat. One bite at a time. It's convenient and delicious. -

Cooking Steps

  1. Step1:Add an egg, minced bread, some cooking wine, sugar, salt, oyster sauce and pepper powder to the pork stuffing. Stir until it is thick and strong.

  2. Step2:Heat the oil to 60%.

  3. Step3:Mash the meat into balls of the right size.

  4. Step4:Put in the oil pan in turn. Pay attention to use a shovel to shovel the bottom of the pan to avoid the meat sticking.

  5. Step5:Put in all the balls and turn to medium low heat.

  6. Step6:Fry until the surface is yellowish and then fish out.

  7. Step7:In another pot, pour in the soup, onion and ginger, soy sauce, soy sauce, cooking wine, sugar and oyster sauce. Turn the heat to a low heat and cover for 5 minutes.

  8. Step8:Put in the washed vegetables. Cook until the vegetables are done. Leave half of the soup.

  9. Step9:Take it out and put it on a plate. Pour the soup on it.

  10. Step10:It's delicious.

  11. Step11:Together.

  12. Step12:Finished product

  13. Step13:Finished product

Cooking tips:1. Adjust the specific amount of seasoning according to your own preference. 2. Deep fried meatballs can be used in milk pot, which is more fuel-efficient. 3. If you don't like frying, you can steam the meatballs. However, the meat filling should be slightly dry for molding. There are skills in making delicious dishes.

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Braised small lion's head in Huaiyang sauce recipes

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