Homemade meat clamps
By VicentaLakin
I mean, you know, it's easy and fast to buy one downstairs, but you can't eat a real one from a fat friend in a foreign country
Recipe Recommendations
- pork 500 grams
- flour 500 grams
- yeast 2 grams
- edible alkali 2 grams
- edible oil appropriate amount
- onion a
- Jiang 3 tablets
- octagonal one
- geranyl 3 tablets
- cinnamon 1 panel
- grass fruit one
- nutmeg one
- galangal 1 small piece
- clove 10 teeth
- pepper a small handful
- Angelica dahurica 2 tablets
- tangerine peel appropriate amount
- white sugar 50 grams
- salt appropriate amount
Steps for Homemade meat clamps
1
Sugar: Sugar and a little bit of water in the pot, constantly mixing to melt, bubbles and darker colors, evenly poured into hot water boilers
2
Scratch the meat, put it in the pot, let it boil out and get it out in a few minutes
3
Put clean pork in the pot, water, onions when boiled, ginger, salt, sugar, and stew in the sauce, and mix the flat little roast for two hours
4
yeast, edible alkalin and edible oil put in flour, water and smoothed noodles covered with fermentation for an hour
5
Then. Without this step, it was painted, the face was divided into small noodles, the strips were grown and rolled up. 'Cause the first time I used the oven, it was too dry, it was a little thick
6
That's right. Then you flatten it from top to size, because it's hairy and it doesn't have to be thick
7
Can this step be added
8
Ding! Ping
9
I'll put the cooked meat on the board with the soup, chop it up, cut the pie out of the middle, and put it in