The meat trap

By VicentaLakin

The meat trap
When I was in college, I used to go to school to buy a meat trap for dinner. ~ Talked to friends over the past couple of days about meat clips, and wanted to do it on its own, wondering if it'd taste like it, given the high success rate of making it, it shouldn't be dark. The fragrance of the fragrance, all of which was to be compared to the squares, suddenly remembered the formula that had been made pine and thought it could be improved, so I added some of the sauce to make it. When the meat comes out, it smells so soft and long, it won't stop even my parents who haven't eaten meat

Recipe Recommendations

  • lazhi meat appropriate amount
  • pork belly 1000g
  • Baiji steamed bread appropriate amount
  • medium-gluten flour 400g
  • milk 225G
  • white sugar 30g
  • yeast 4.5g
  • alkali noodles 1.5G
  • salt appropriate amount
  • ginger appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • octagonal 1
  • grass fruit one
  • white pepper grains appropriate amount
  • pepper appropriate amount
  • onion appropriate amount
  • chili appropriate amount
  • Flavor compound seasoning appropriate amount
  • white vinegar 1 teaspoon
  • brown sugar appropriate amount
  • fish sauce appropriate amount

Steps for The meat trap

  • Make The meat trap step 0
    1
    Five flowers to wash, dry water, slice or slice。
  • Make The meat trap step 1
    2
    A fire, with freshly cut meat made of ginger and garlic, with a little salt, a little raw smoke, and a lot of fire。
  • Make The meat trap step 2
    3
    Fry the meat to the tiny yellow, get out of the pot and put it in the high-pressure pan。
  • Make The meat trap step 3
    4
    Get ready for the sauce: eight horns, grassfruit, white peppers (smash slightly), peppers, onions, garlic, peppers. Put in the saucer ball。
  • Make The meat trap step 4
    5
    if you put a condensation ball in a high-pressure pan, and you add a proper amount of water, the water is slightly higher than the meat. add a proper amount of raw, oil-consuming, fish-love, a small lump of red sugar (not exceeding 5 g) and boiled fire.
  • Make The meat trap step 5
    6
    After the water's opening, taste the soup, and adjust it with raw and oil, adding a small spoon of white vinegar。
  • Make The meat trap step 6
    7
    A small spoon full of fragrances, a high-pressure pan with a cover (without pressure), a small kettle for about 15 minutes, and a pressure for about 15 minutes depending on the condition of the meat。
  • Make The meat trap step 7
    8
    When the pressure pan is down, the meat is out! It smells bad
  • Make The meat trap step 8
    9
    Baiji is heating up, cutting from the middle to four in five. Take the right amount of meat, and cut it with some fragrance, and put it in the larvae。
  • Make The meat trap step 9
    10
    It's done
  • Make The meat trap step 10
    11
    The waking face is divided into 10 equals, round。
  • Make The meat trap step 11
    12
    I'll flatten it with a cane。
  • Make The meat trap step 12
    13
    The skin is curled up, forming two-headed long stripes。
  • Make The meat trap step 13
    14
    And flatten the long strip and roll it up。
  • Make The meat trap step 14
    15
    Rolled agents, flattened from above with their palms, electric waffles pre-heated, ready to be branded。
  • Make The meat trap step 15
    16
    The pasta is put in an electric waffle, the upper and lower layers are also heating up, and the midway is open to yourself, so don't spoil it。
  • Make The meat trap step 16
    17
    The two sides are yellow, and when the hand is pressed, the tiara is not deformed, it is branded and ready to go out。
  • Make The meat trap step 17
    18
    When it's cool, it's kept in a fresh bag. Just a little cake to heat up。

    • The meat trap Make Tips

    This is the first time I've written such a long recipe, I'm so excited~~ Regarding this creation, I also have some little insights to share:

    1. I prepared the Baijimo the day before and only cooked the meat after getting off work the next day. Since I was in a rush, I used a pressure cooker to stew the meat. If time permits, I still recommend using a regular pot to stew over low heat until the meat becomes soft and tender.

    2. The spices and seasonings used are all common ones. If you don't have brown sugar, you can substitute it with white sugar. You must crush the white peppercorns first to release their flavor; if you don't like spicy food, you can leave out the chili.

    3. On a whim, I added some white vinegar to the meat this time, and I felt it was the finishing touch. The meat became much less greasy and tasted quite refreshing. However, don't add too much—one small spoonful is enough.

    4. That "Wei Man Xiang" seasoning was a free gift I received when I bought "Beita Kitchen" previously. I hadn't used it, so I decided to try it out this time. If you don't have it, you can just ignore this seasoning.

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