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Braised Lion Head

Oil 500 g
(Actual consumption of 60 grams)
2 tablespoons soy sauce
1 tablespoon cooking wine
1 tsp pepper
Ground pork 500 g
Bok Choy 50 g
Carrots 25 g
Onion 1
1 small piece ginger
Corn starch
1 Mince onion, ginger, wash bok choy, wash and shred carrots;
2 Mix ground pork, onions, ginger, starch, pepper, soy sauce, beat until flexible, make into meatballs about 2 inch in diameter;
3 Heat oil, fry the meatballs into the golden brown;
4 Leave a little oil in wok, stir fry bok choy and carrots, then put in fried meatballs and add soy sauce, water, wine cook with medium heat for 10 minutes until cooked, mix in starch to thicken and add sesame oil and serve.
Creat mixture of meat taste and texture.
★ Chefs Tips
Use ground pork with 30% fat 70% lean meat.
Kitchen Tips
Meat clever storage
To store left over meat, make a flat surface in a bowl and put on a layer of oil to isolate from air to keep fresh.
Fry storage method: stir fry ground pork then seal in bag in refrigerator.

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