Fresh meat and meat
By VicentaLakin
Burning like flowers blooms in a steam cage, with a watchful wing, pecking and sweet water spilling over, thin and chewing, and the meat in the pie blends perfectly, creating a fresh and untidy taste, so that you can barely stop。
Recipe Recommendations
- pork stuffing 200 grams
- spring bamboo shoots 40 grams
- shrimp 20 grams
- onion appropriate amount
- Jiang appropriate amount
- broth 50 ml
- edible oil 2 tablespoons
- dumpling skin
- salt 2 grams
- white sugar 2 grams
- soy sauce 1 scoop
Steps for Fresh meat and meat
1
The spring husks are removed, slices of the plume are taken and scalded in the boiling pot。
2
Shrimp cleans out the feces, cuttin; slices small pieces; and onions acne。
3
Put the meat in the basin and add raw, salt, sugar, oil for consumption, and mix it with it. The soup is then added to the meat, and it stirs up in the same direction。
4
The meat is mixed with one half shrimp, stings, ginger onions, evenly mixed。
5
And with a cane of a cane, the skin shall be thin, and it shall burn。
6
Pack in the material, shape it, and open its mouth。
7
Put the top of the barley in a shrimp。
8
When the steaming pot is released, it is placed in a burn and sold, and the fire is evaporated for eight minutes。