The meat trap
By VicentaLakin
The meat clamp is a short term in ancient Mandarin and one of China's specialty snacks in the north-western part of China. It is dominated by “grain porridge” in the Shaanxi region and “shea porridge” in the Ningxia region. The gravy gravy gravy is the famous Westside snack and the famous Sian snack. Ningxia's meat is made of lamb. There are stoves in front of each stall, no difference from the rest of the north-west。
Recipe Recommendations
- flour 500 grams
- pork belly 500 grams
- water 230 grams
- octagonal 3 grams
- cinnamon 3 grams
- ginger 5 pieces
- rock sugar 10 grams
- Angel yeast 2 grams
- onion appropriate amount
- coriander appropriate amount
- salt 2 grams
- soy sauce 30 grams
- soy sauce 20 grams
Steps for The meat trap
1
Five flowers better be three layers, fat and thin. Clean it with hot water
2
Five flowers in the pot, pouring into water without meat, and then boiling it for about three minutes after it floats
3
It tastes better when you cut the last five flowers
4
Once again, the pot pours into the water, the fine, the fiery, the fire, the eight horns of the sauce, the gelatin, the sugar, the salt, the raw, the old, the ginger, the onion and the knot
5
Put a lid on the fire and cook it for two hours
6
How many times did you open the lid to get fuzzy
7
The roasted meat is supersmuggle
8
Cracked meat and mixed it into onions
9
The yeast is soluble in hot water (3-40°C) and sequestered for about five minutes, then pouring into flour, adding salt and shattering its face into a snowflake with chopsticks. (This step starts at stew)
10
It's about an hour of fermentation
11
Cut the noodles into small ones
12
♪ Bang, bang, bang ♪
13
Hold the interface inside
14
Roll it and stand it up and make it into a tortilla
15
I'll put them in a clean, oil-free, water-free pan
16
Scratched cakes, cut in the middle and not cut, and fold the flesh into the cakes; I can eat three at once。