The meat trap
By VicentaLakin
Recipe Recommendations
- low-gluten flour appropriate amount
- Pork with skin appropriate amount
- salt appropriate amount
- yeast powder appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- fennel appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- ordinary
Steps for The meat trap
1
The fermentation powder is hydrated, small amounts of sugar and salt are hydrated. Open
2
It's good to roll together into the flour and squeezing it in the face
3
It's fermented twice the size of the warmth, inside the beehive, out of the air, into the face
4
It's a three-faced, flattened, thinned, three pancakes folded into one big pie, curled up and split into three more
5
It's 140 degrees of preheat on the oven and 10 minutes of hot air
6
Scratch the pig with the skin. Scratch the skin
7
It'll burn out of the pork fire, with ginger, eight horns, cinnamon, loaf, aroma, peppers, wine, old smoke, a half an hour or so with a little flaming stew, with a lot of salt and sugar, and an hour or so
8
I'll cut the pork out of the stew and put the soup in the bag
9
It's full of material. It's a fragrance. Say it