Celtic beef buns
By VicentaLakin
This beef bun is much better than you think. The hot, hot buns that just got out of the pot are really satisfied. The buns were fertilized after dinner. They were already at dinner。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Celtic beef buns
1
The fermented face is twice the size of the surface, indicating that the face is fermented。
2
Put a little pepper in the bowl and put hot water on it。
3
Beef is cut into meat and put in onions of ginger and a little white wine。
4
Put in a little bit of spicy。
5
A little sugar。
6
Put the pepper water in the beef and stir it up in one direction。
7
Put it in shredded celery。
8
Put a little pelican oil in it。
9
Take the right amount of peanut oil。
10
Put in a proper amount of salt。
11
A little pepper powder and a little 13 incense. ♪ I can't let go ♪
12
Last drop of perfume。
13
The face is vented into a form of agent and a thick circle skin around it。
14
Pack it up with the wrapping。
15
When all the bags were packed, they were put in the pot for half an hour before firing. The fire turned into fire for 15-20 minutes. Wait five minutes after the fire is shut down before the cap is lifted。
16
A little bit of pepper paste in the small part of the pie, and it tastes better。