Chinese Food
Braised lion's head
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Braised lion's head in brown. It's made of pork balls with streaky pork, water chestnut and mushroom. After frying and forming, it's stewed in low heat for about 20 minutes. Then it's fat but not greasy. It's ready to eat.
Cooking ingredients
Cooking Steps
Step1:Prepare water chestnut and minced mea
Step2:Peeled water chestnu
Step3:Chopped water chestnu
Step4:Dice mushroom
Step5:Ginger into minced mea
Step6:Put water chestnut powder and mushroom powder in the minced meat. Add an eg
Step7:Add a little chicken essenc
Step8:Add half a spoon of suga
Step9:Add 1 spoon of cooking win
Step10:Add 2 tablespoons soy sauc
Step11:Mix wel
Step12:Add 2 tablespoons of flou
Step13:Mixing and pulpin
Step14:Put the oil in the pan. Toss the minced meat with both hands to the round shape. Fry it in the oil pan to for
Step15:Pour out the oil in the pot. Add some water. Pour in 1 spoon of cooking wine
Step16:Pour in 1 scoop soy sauce and 1 scoop oyster sauc
Step17:Add 1 tablespoon suga
Step18:Add some salt and chicken essenc
Step19:Put in the fried lion's head. Simmer for 20 minute
Step20:Shuidian powder thickens the sauc
Step21:Finished produc
Step22:Fat but not greasy. Melt at the entranc
Cooking tips:When frying the lion's head, you should gently push the pot to prevent the lion's head from sticking to the bottom of the pot. When frying until it's golden on one side, turn it upside down and continue frying (medium heat), you have skills in making delicious dishes.
