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好鍾意睇你嘅煮食過程， 你好有心機，同埋最尾試食嗰一part，見到你次次都非常享受， 我覺得呢個先至係食嘢嘅至高境界😊😊
多謝你嘅食譜，坊間多數都油炸，唔啱長者食。呢個真係正！
Look so good and make my mouth watering.🤤🤤 I will try to make the Lion's Head Pork Ball. Thanks Tarzan for sharing another wonderful recipe.😍🥰👍
抵讚👍又學多樣新嘢😊
would you consider using a slow cooker ?
多謝你呢段片
稱讚你，好棒，有字幕😍
原來濾網叫筲箕，學到了
睇到都留口水！
Hi lovely Tarzan. This is my favourite dish. Hope u could provide the recipe in English too. Tqvm! 🤗
正😋😋
I love Chinese “Lion-Head” . It has lots of soup and Chinese long cabbages and it’s a very satisfying meal all by itself. 😋😋😋😋😋😋😋👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻
我一直最喜歡清燉獅子頭，不過已許久沒有做了，真係好好味。
睇到都肚餓
勁鍾意食獅子頭, 由細到大屋企整得非常好食, 記得阿媽係買嚿豬肉返嚟自己剁嘅，唔係用碎豬肉， 可惜依家阿媽老咗已經唔記得咗點整，所以好多年都冇再食
幸好師承先母廚藝，家人仍然享用此揚州名菜❤
❤❤
雞湯可以介紹邊一隻嗎？坊間雞湯其實係咪味精湯呢？因為味精敏感……..
Tai San, you could also add in some white pepper powder into your minced pork to make it more fragrant 👍👍👍👍👍👍😘😘😘😘😘
請問冇馬蹄可以用咩代替？
可以唔落嘅
可以不放的，秘訣係只要手工刴肉，仔細攪撻，就可製成了
It’s much better to pan fry the minced pork balls first. That is what I would do. But it’s up to your preference 🥰🥰🥰🥰😘😘😘
呢個正
再大舊D仲正成舊隊😂😂😂
欣賞你全程用手制作,不帶手套不用工具去攪肉👍
你係讚定係彈？🤣我分唔到🤣🙏🏻
@@tarzancooks 當然是讚👍
請問唔落馬蹄可以嗎 ？
可以
How much is the pork ? Any recipe ?
In the description
Tai San, you have the option to add diced onions 🧅 into your Lion Head pork balls 😋😋😋😋It’s more fragrant that way after you had pan fried the pork balls 👍🏻👍🏻👍🏻👍🏻👍🏻😋😋😋😋😋😋
Onion is good idea but need to the leek cause it kinda overlaps ingredients-wise. Pan fried is more fragrant but it also dries up the outer skin too
會唔會教我哋整埋紅燒獅子頭啊？
冇鑄鐵煲, 可以用乜嘢煲煮？
我家用瓦煲，完成製作整鍋上桌
太長氣了。
泰山你好 我好鐘意你個獅子頭 整得獅子頭一定推介紅燒❤我屋企係江蘇人 每年都會整兩三次獅子頭我地有個做法都推介你下次試❤豬肉要肥啲 剩梅頭唔夠 我地通常會加多啲肥肉 所以多數用一半五花一半梅頭薑會切啲好細既薑粒 大慨同粒保濟丸差唔多大 咁樣食落去會無咁漏，跟住仲會落蛋 唔會落粉因為落粉出黎好膠跟住落嚟重點黎就係我地打到起膠後一定要拎落鑊炸 大火炸到佢深啡色定左形之後拎出黎攤凍 我屋企人通常一次會炸成百粒 攤凍後分袋入住放冰格可以放兩星期都得攤凍左要食之後就黃芽白粉絲係底再加正常調味料炆 炆到熟大火收一收汁就食得將私伙傳統江蘇食譜推介俾你 希望你都試下我個版本❤
跟我家揚州同一做法
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好鍾意睇你嘅煮食過程， 你好有心機，同埋最尾試食嗰一part，見到你次次都非常享受， 我覺得呢個先至係食嘢嘅至高境界😊😊
多謝你嘅食譜，坊間多數都油炸，唔啱長者食。呢個真係正！
Look so good and make my mouth watering.🤤🤤 I will try to make the Lion's Head Pork Ball. Thanks Tarzan for sharing another wonderful recipe.😍🥰👍
抵讚👍又學多樣新嘢😊
would you consider using a slow cooker ?
多謝你呢段片
稱讚你，好棒，有字幕😍
原來濾網叫筲箕，學到了
睇到都留口水！
Hi lovely Tarzan. This is my favourite dish. Hope u could provide the recipe in English too. Tqvm! 🤗
正😋😋
I love Chinese “Lion-Head” . It has lots of soup and Chinese long cabbages and it’s a very satisfying meal all by itself. 😋😋😋😋😋😋😋👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻
我一直最喜歡清燉獅子頭，不過已許久沒有做了，真係好好味。
睇到都肚餓
勁鍾意食獅子頭, 由細到大屋企整得非常好食, 記得阿媽係買嚿豬肉返嚟自己剁嘅，唔係用碎豬肉， 可惜依家阿媽老咗已經唔記得咗點整，所以好多年都冇再食
幸好師承先母廚藝，家人仍然享用此揚州名菜❤
❤❤
雞湯可以介紹邊一隻嗎？坊間雞湯其實係咪味精湯呢？因為味精敏感……..
Tai San, you could also add in some white pepper powder into your minced pork to make it more fragrant 👍👍👍👍👍👍😘😘😘😘😘
請問冇馬蹄可以用咩代替？
可以唔落嘅
可以不放的，秘訣係只要手工刴肉，仔細攪撻，就可製成了
It’s much better to pan fry the minced pork balls first. That is what I would do. But it’s up to your preference 🥰🥰🥰🥰😘😘😘
呢個正
再大舊D仲正成舊隊😂😂😂
欣賞你全程用手制作,不帶手套不用工具去攪肉👍
你係讚定係彈？🤣我分唔到🤣🙏🏻
@@tarzancooks 當然是讚👍
請問唔落馬蹄可以嗎 ？
可以
How much is the pork ? Any recipe ?
In the description
Tai San, you have the option to add diced onions 🧅 into your Lion Head pork balls 😋😋😋😋It’s more fragrant that way after you had pan fried the pork balls 👍🏻👍🏻👍🏻👍🏻👍🏻😋😋😋😋😋😋
Onion is good idea but need to the leek cause it kinda overlaps ingredients-wise. Pan fried is more fragrant but it also dries up the outer skin too
會唔會教我哋整埋紅燒獅子頭啊？
冇鑄鐵煲, 可以用乜嘢煲煮？
我家用瓦煲，完成製作整鍋上桌
太長氣了。
泰山你好 我好鐘意你個獅子頭 整得獅子頭一定推介紅燒❤
我屋企係江蘇人 每年都會整兩三次獅子頭
我地有個做法都推介你下次試❤
豬肉要肥啲 剩梅頭唔夠 我地通常會加多啲肥肉 所以多數用一半五花一半梅頭
薑會切啲好細既薑粒 大慨同粒保濟丸差唔多大 咁樣食落去會無咁漏，跟住仲會落蛋 唔會落粉因為落粉出黎好膠
跟住落嚟重點黎就係我地打到起膠後一定要拎落鑊炸 大火炸到佢深啡色定左形之後拎出黎攤凍 我屋企人通常一次會炸成百粒 攤凍後分袋入住放冰格可以放兩星期都得
攤凍左要食之後就黃芽白粉絲係底再加正常調味料炆 炆到熟大火收一收汁就食得
將私伙傳統江蘇食譜推介俾你 希望你都試下我個版本❤
跟我家揚州同一做法
好鍾意睇你嘅煮食過程， 你好有心機，同埋最尾試食嗰一part，見到你次次都非常享受， 我覺得呢個先至係食嘢嘅至高境界😊😊