The meat and mushrooms
By VicentaLakin
I can't believe I found a pickle at the Chinese supermarket. It's frozen! I bought some ready-made rinds, and I thought I'd make a sauerkraut for Shanghai people. And you can fry it in the oil with a little vinegar and a little chili and red oil, and you can save water if you want! The extra ones can be frozen and eaten later
Recipe Recommendations
- pork stuffing 900g
- Shepherd's purse 500G
- dried mushrooms 50g
- eggs of 2
- ginger slices 4 tablets
- hot water appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- spiced powder a little
- pepper oil a little
- soup appropriate amount
- shrimp skin appropriate amount
- laver appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for The meat and mushrooms
1
Frozen mushrooms. Ginger squirt in hot water。
2
The sauerkraut is purified in a boiler for about three minutes。
3
Scrambled and dried, shredded。
4
Vegetables, pork and mushrooms are placed in a large bowl and mixed with eggs, salt, wine, vanilla, white pepper and pepper oil. Add ginger ablaze until the meat platters and the ginger is fully absorbed。
5
Then there's Pao-la. How do we do it。
6
Unpacked skins suggest covering them up against surface drying. If the skin is dry, it can be covered with a little water on the edge of the seal, and it can help to bind the skin and do not dazzle。
7
Use a deep pot to boil enough water. Put it in the bag, shake it softly, keep it sticky. Boil it and pour it into a spoon of cold water, boil it again and then turn it into a fire for five minutes。
8
In a soup bowl, appropriate quantities of shrimp skin, purple, chicken, onions, salt and smelt oil are placed。
9
And pour a spoon of hot boiled water, and then a boiled boiled water, so that you can enjoy it。