Aoshima specialty snack
By VicentaLakin
The pot paste originates in Shandong Qing Island, which is branded with small, fine, tasteful, and is based on pork and vegetables that are not available at the same time according to season. Qingshimans like to put shrimp and rice in their meat, with very visible and delicious pot paste, and another bowl of gruel and greasy。
Recipe Recommendations
- pork belly stuffing 200 grams
- Hymie a small handful
- dumpling skin half a catty
- vegetable oil appropriate amount
- salt appropriate amount
- ginger powder appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Aoshima specialty snack
1
Sea rice washes the ash and uses warm water to bubble it
2
(a) Placing ginger powder, wine, soy sauce, smelt, well-breeded rice, evenly mixed
3
The water is gradually added to the meat platinum, which is evenly mixed every time it is added, so that it is very sticky; finally, the appropriate amount of vegetable oil is evenly mixed
4
Skin with a stick of pasta and long
5
Put a proper amount of meat in the dumpling skin
6
Squeeze along the long side and leave it in the middle
7
(b) The flat-floor pan pours a proper amount of vegetable oil, heats it and discharges it into the post and turns the fire
8
A little starch at this time, a little starch with water, and a little thinner
9
Down to the pan, at half altitude
10
When the soup is dried up, the pot can start
11
Take a flat plate and put it on the pot, and you'll put it on the pot