Fork gravy

By VicentaLakin

Fork gravy
I love buns, but I'm one of those people who doesn't know how to make pasta, and I've made ten buns, seven times, and my sister laughs that I'm 3 minutes hot, except I've been eating。

Recipe Recommendations

  • flour 700 grams
  • barbecued pork 250 grams
  • Taro 200 grams
  • leek 200 grams
  • minced pork 200 grams
  • soy sauce 3 scoops
  • salt appropriate amount
  • mature vinegar 2 tablespoons
  • cooking wine 1 scoop

Steps for Fork gravy

  • 1
    The hairline, the next two spoons of white sugar into the flour, were added to the yeast twice, with warm water, smoothed to the face, covered with fresh bags, and haired for about two hours in warm places。
  • 2
    Potato head to skin cut, steam。
  • 3
    The taro is fertilized and made mud。
  • 4
    The bellies are shredded, salt mixed, and extra water removed。
  • 5
    Forks cut out the meat and fried it in the pan。
  • 6
    Combining the salsa with the saline and sauce。
  • 7
    Pork is cut to pieces and mixed with salt sauce and wine for 10 minutes。
  • 8
    Fat noodle。
  • 9
    Scratch, cut into a flat piece, wake up for 15 minutes。
  • 10
    With a scepter, it is thick and thin。
  • 11
    I'd like to start with some casserole pork and then some taro。
  • 12
    Packed buns。
  • 13
    The boiler is evaporated for 10 minutes, the final 10 minutes, and the opening is to wait for a few minutes。

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