Potato steam
By VicentaLakin
This potato varnish has a rich, fragrance specialty that highlights the "colour, scent and taste" of the canopy
Recipe Recommendations
- pig tendon meat 300 grams
- potatoes one
- sunflower oil appropriate amount
- soy sauce appropriate amount
- Pi County Douban appropriate amount
- chili powder a little
- Jiang appropriate amount
- Pleione half a
- wine appropriate amount
- peppercorns appropriate amount
- Steamed Meat Rice Noodles appropriate amount
- soybean paste a little
- oyster sauce 1 teaspoon
- red oil 1 scoop
- chicken essence a little
- MSG a little
- Shiwu incense a little
- slightly spicy
- steamed
- an hour
- ordinary
Steps for Potato steam
1
Prepare the raw materials you need。
2
Ginger, garlic cut into rice, with pepper and rice powder。
3
Potatoes are cut into little dings when they go to the skin, soak their starch with fresh water; the meat of the tungsten is cut into moderate pieces。
4
The sliced meat is then added to the bowl, in order of course, to the soybean petals, chili powder, ginger garlic, sauce, platinum oil, chickens, flavors, wine brews, a little 15 fragrances, raw and peppers。
5
After mixing, the still code smells about 15 minutes。
6
Add rice powder。
7
Blend。
8
Potato pudding and sunflowerseed oil added to the asphalt。
9
加入红油Blend。
10
Load the steam pan, put it in the steam pan, start the fire, and then turn it into steam for 20 minutes。Potato steam Make Tips
The rice flour I use is salted. If you are using plain rice flour, add a little extra salt to the meat. Also, the sauce in the seasoning is the dark soybean paste, not the yellow bean paste or sweet bean paste. If you don't have fermented rice wine, you can substitute it with cooking wine, but using fermented rice wine makes the meat more fragrant.