Yuko-san
By VicentaLakin
She is famous in the northeast, and it is a big dish for wedding dinners. Some hotels, however, have a poor taste and a very poor taste due to the addition of more starch or flour, and others to the tatters. It's good, it's good, it's good, and if it's cooked well, it's really good for all。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Yuko-san
1
Main feed: pork. Tastes: oil, salt, sugar, chicken powder, pepper powder, raw smoke, wine, starch, ginger。
2
Let's cut the pork down first. Then cut it to pieces。
3
Onions of ginger onions were added several times and each time they were evenly mixed. Salt, white sugar, chicken powder, pepper powder, ablution
4
Add water starch to the meat and mix it with a full integration。
5
A lump of meat was taken, some water and starch was put on both hands, and he was thrown back and forth several times and the bubble was blown out. It's a ball, it's a "Four Hsi-balls"。
6
We'll do it in two
7
The boiler is sorely hot that it is about 60% hot that it is added to the "Ten-Hewballs" and is made of fried. The fire can be shut down by blowing up the "Four-Geeballs" into date red. Pull out the backup。
8
Take four “Four-Hewballs” and put them in the plate with onion bands, raw onions, a little salt, flavor, water. Put it in the steam pan. Steam 20-25 minutes。
9
When you're out of the pot, you can eat at the table by removing the onions. (It is also possible to draw out the soup from the plate, pour it into the pot and break it open, fine-tune it with its own taste, and then pour it into the starch and pour it out. And then I'm going to pour it on the "Four-Geeballs."