The meat trap
By VicentaLakin
Before high school, there was this thing in Nemu wood, and then at Tianjin University, it was not until then that there was a platinum sauce. I don't know which one of these two is real, but it seems that the Shaanxis are called the meat clamp. I've made a meat trap twice before, and it's not very successful, because it's red meat, it's hair pasta, it looks like it's eating something. It's good, but not like meat. Some days ago, I opened a restaurant near my house, and I bought it twice, and when I was waiting for it, I had a little chat with the girl with the meat, and I learned a little bit. I don't know what to learn without previous failures. It's not the same. It's not true, but it's absolutely delicious, and the pickled wife says it's very successful. Speaking of real. My brother thinks it's a relative concept, and I've seen Ishikoshi say that the donkey fire in Beijing is not true, and my classmates say that Ishikoshi is not true. Where the truth is, it seems to be a question of wisdom, as every Tianjin would say that his family's face is delicious. The taste of this stuff is not objective, time, memory, affection, friendship, love. So there's no need to worry about what's wrong. I don't know what to do with the gravy. I use the elbows. Who made my elbow cheap, a third cheaper than five flowers, and didn't buy this pretty elbow。
Recipe Recommendations
- flour appropriate amount
- pork appropriate amount
- coriander appropriate amount
- dried yellow sauce 2 tablespoons
- rock sugar appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- alkali a little
- various spices appropriate amount
- Laolutang appropriate amount
Steps for The meat trap
1
Two spoons of mayonnaise, water, hand-stamping, static. Wash your elbows and burn them on the fire. I put a meat hoof in the high voltage pan, and I breathed it out and found it was far from ripe。
2
Bones. Then cut a few knives and don't cut the skin。
3
There's a lot of spices in the house, and they're broken in the kitchen. Put it in the old halo soup and make it a little hot. Cook it for an hour. It's better to cook more. Then filter it. It's good. It's good. It's good. Don't be afraid of the smell. The more the halogens smell. It depends on whether you have the time, if you have the time, to put the halogen soup in, and the meat in. There's no time for meat stew. I took a night off. It starts with ginger, onions, sugar, wine, salt, salt. The still mayonnaise pours in the clean soup above, but the bottom is dirty. I don't like it too much, so I don't like it. Start with a little fire stew and the pork will be ready for at least two hours。
4
When the halogen comes, warms up the yeast. I'm used to putting sugar in it. Flour with water and a little alkaline. Noodles are tougher than bunheads. A little bit of alkaline makes the face warmer, not softer。
5
And then we'll cover our faces。
6
Here's the point of stealing. Noodles can't be started! I asked the girl if this is a face or a face. Why doesn't that side of the hair make noise? You see, I used to ferment twice in the manner of making buns, which is not natural. I sent for half an hour. It's a little bigger, depending on the yeast and temperature
7
Here's how Shashi plays. The growth film, right。
8
Longer. Roll it up
9
Press flat. Make a bowl with a hammer. Wood has a hammer, I use a stick, same effect。
10
The bowl mouth is up. Scratch, just a little yellow on both sides. It's best to have that spiral
11
the sauce is almost out of the pot, it's a sauceless tablet, it smells like a thief, it's shivered, it's cut a little bit. it'll be zero in the jar
12
I don't really need cuisine. It's all covered with cuisine, probably because the meat is fat, it's not hot enough, so the cuisine and the peppers are greasy. I'm so good without the fragrance。