The meat trap
By VicentaLakin
The meat clamps are more authentic
Recipe Recommendations
- hind leg meat 约200g
- high-gluten flour 250g
- white granulated sugar 2g
- grass fruit a
- pepper a little
- Jiang a
- dried chili six
- green pepper four
- yeast a little
- salt 1g
- octagonal two
- tangerine peel two
- soy sauce two spoonfuls
- slightly spicy
- melting
- several hours
- ordinary
Steps for The meat trap
1
First, the meat is cooked with water, then with ginger, berries, eight horns, peppers, pastry, dry peppers, and old cuisine, so that it can be easily separated
2
250g flour
3
Put sugar, salt, yeast in about 30 degrees of water
4
It's just a couple of minutes of fermentation
5
With mixed water and face, rub the face into a smooth face
6
put a glass of water, increase humidity, ferment 40min
7
It's a whole piece of roasted meat. It'll split it up until it's light. It'll take more than an hour
8
Cut the meat
9
It's not like we're going to have to burn the peppers
10
Sliced with meat
11
It's just that I don't know what to do
12
It's twice as big as it used to be
13
Add a little soda to the face
14
the grafted noodles are divided into four equals, made into pies, each of which is 0.5 cm thick and placed directly into the pan. no oil
15
A little fire is branded on two sides, and a little bit of the cake around
16
It's two times the original-- 2.5 times thick
17
Cut the pie with a knife and then a little bit more, don't cut it all off, put it in a good meat pie and pour a little halogen juice
18
It's a nice, simple meat trap