The meat trap
By VicentaLakin
The meat clamp is a short term in the Guhan language of “the meat caught in the meat”, and one of the specialty Chinese foods. It is dominated by “grain and pork” in the Shaanxi region and “sheep and meat” in the Ningxia region. The gravy gravy is a snack in the famous western capital of Shaanxi province (Bowl Chicken City) and a famous snack in the city of Xi'an. Ningxia's meat is made of lamb. There are stoves in front of each stall, no difference from the rest of the north-west. Of course, what I'm doing is mine, and Shashi. Ningxia's is very different, first it's soft, it's red meat, but it's best to cook for its own taste, which is deep in the heart of our little carnivores.
Recipe Recommendations
- flour appropriate amount
- braised pork appropriate amount
- yeast appropriate amount
- warm water appropriate amount
Steps for The meat trap
1
Prepare the right amount of flour.
2
Take a bowl of warm water, put it like a yeast and mix it evenly.
3
Add to the flour the warm water that joins the yeast and mixs it into a swirl and a smooth face.
4
Put it in a warm place for about two hours.
5
It's made of beehives, no more fermentation on the surface with a finger.
6
It's a lot of work because I have to deliver it.
7
The smooth-skinned noodles grow into strips.
8
Split into six pieces.
9
Slip every little piece and press it as a pie.
10
With a crutches, the pie is thin. Second time, 10 minutes.
11
Cake preheats, no oil for pasta.
12
It'll cool off the branded tan.
13
Red meat chops.
14
Cut out the drying blade from the middle, don't cut it, leave a third attached.
15
You can put red meat in the larvae, and you can add lettuce or tomatoes.