How to make braised lion head

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  1.Cut king oyster mushrooms and shiitake mushrooms into rice-sized pieces and set aside.

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  2.Snow pears are also cut into rice-sized pieces, then blanch them in water and set aside for later use.

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  3.Put the meat filling together with the shiitake mushrooms, king oyster mushrooms, snow pears and ginger rice, and add Salt, monosodium glutamate, chicken essence, pepper, 4 eggs, 100 grams of flour, mix well and set aside.

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  4.Then make it into a lion head

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  5. Heat oil in a pot, fry the prepared lion head at 50% heat until the skin is set, remove and set aside.

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  6. Add a little oil to the pot, add 100 grams of rock sugar and fry until it becomes sugar color, add water and then make oyster sauce 40g, salt, monosodium glutamate and chicken essence, adjust the saltiness and sweetness to enough, add the lion's head and simmer over low heat for 4 hours and remove.

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  7. Remove and put on a plate, add a little original soup to the pot, add a little corn starch to thicken it Pour a little oil on the lion's head and sprinkle with a pinch of chopped green onion.
  You can also add the original soup without thickening it.