Pour the soup and the cage
By VicentaLakin
Henan's open soup packs are very well known, in particular the first-storey soup packs, which have become more famous, often overcrowded and difficult to reach. Although they have secret formulas, the general approach is similar, except for differences in ingredients. You can't do it at home, you can't do it on the first floor, but, based on your cooking experience, the sauce is good, and a bite of it is the soup. Same delicious。
Recipe Recommendations
- pork stuffing 500G
- meat jelly 150g
- flour 300g
- water 180G
- ginger 30g
- onion 150g
- soy sauce 5g
- yellow wine 20g
- spiced powder 2g
- sugar 2g
- salt 8g
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Pour the soup and the cage
1
Let's boil the thaw, remove the fleshy parts, only the skinless ones
2
Ginger rubbing
3
He added salt, sugar, fragrance, yellow wine and raw mixing
4
Pour the ginger ale
5
Smuggle to full ginger ale
6
Zip-frozen Ding, pouring into the meat
7
Smuggle evenly
8
It's more fragrance-like
9
And then I fell
10
稍微Smuggle evenly即可。
11
Flour with water and covered with wet-covered rags for half an hour, with thin skin
12
Pack in
13
Pack them all up
14
Open the water cage and steam the fire for eight minutes。
15
Steamy soup packs, with soup juice in them, so they eat fresh meat。Pour the soup and the cage Make Tips
When mixing the filling, add the green onions last and do not over-mix, otherwise it will have an unpleasant onion smell.