Why can't you make the taste of lion's head stewed in a hotel? Just because he put more than you.

When cooking in the hotel, marinate for several hours in advance and add horseshoes, which is not usually added by the family. Only in this way can it be fat but not greasy, fragrant and cool.

Raw materials: 300g of pork belly, 30g of soaked fungus, 30g of clear water bamboo shoots, 30g of peeled horseshoe, 30g of steamed bread, 50g of broken soybeans and bamboo shoots.

Seasoning: 3 grams of cooking wine, salt, 3 grams of monosodium glutamate, 2 grams of concentrated chicken juice, 20 grams of onion and Jiang Shui soy sauce, and 5 grams of tremella essence (not necessarily for family members to find).

Output: 1. Peel the pork belly and cut it into 0.3cm cubes for later use. Cut steamed bread, bamboo shoots, auricularia auricula, water bamboo and horseshoe into 0.5 cm cubes respectively, break the soaked soybeans into slag, squeeze out water and take 50 g for later use.

2. Dice the pork belly, add 20g onion Jiang Shui, a little cooking wine, 3g salt, 3g monosodium glutamate, 2g concentrated chicken juice, 4g mushroom essence, 5g soy sauce and a little pepper, beat well, add an egg and a little corn flour, and stir well to make a lion's head weighing about 300g.

3. Boil the oil in the pot to 80% oil temperature, fry the lion's head into golden yellow, and collect the oil. After adding a little lard, fried shallot ginger and a little spice, the cooking wine is 20g, the oil consumption is 1 0g, the broth1kg, the mushroom essence10g, the sugar is 20g, the soy sauce is 5g, the monosodium glutamate is 2g, the chicken juice is 2g, and a little pepper is added. Cook the fried lion head, marinate it with low fire for 3 hours and 20 minutes, and then thicken the soup with high fire. Put the lion's head in a container, pour the soup, sprinkle a little sesame and chopped green onion, and a delicious braised lion's head is ready!