Braised lion head in soy sauce-You Are Foodie

By Megan
21

Braised lion head in soy sauce

The first time I did it, it was a success. It tasted very good and had a lot of material. You can try what you like

Main Ingredients

Lotus root 400g
pork 350g

Auxiliary Ingredients

salt A moderate amount of
Cooking wine appropriate amount
five-spice powder appropriate amount
Vinegar appropriate amount
White sugar appropriate amount
The soy sauce A moderate amount of
ginger appropriate amount
scallion A moderate amount of

The fried meatball oil should not be hot. The skin is burnt and the inside is not cooked

Step 1 . Lotus root, peeled, chopped and set aside. Chopped shallots and ginger for standby

Step 2 . Mince the meat and chop it with lotus root

Step 3 . Add soy sauce, salt, cooking wine, five spice powder, chopped green onions and ginger to the chopped stuffing, and stir clockwise. Heat the pot with oil, round the meat stuffing with your hands, and fry it in the oil pot. Fry until the surface is yellow and then fish it out.

Step 4 . After the meatballs are taken out, pour out the oil in the pot and leave a little fried sauce. Add soy sauce, sugar, vinegar and boiled water, boil for two minutes, add balls, cover the pot and stew for 3 minutes, then stir fry and stew for 2 minutes.

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