A big pork bun
By VicentaLakin
The wild pick-up from the farm in the summer, which is fat and tender, washes it, warms it, cools it, drys it, freezes it in the fridge and wants it anytime. No, it's winter. It's fresh vegetables, but it's a different style to come to this place
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A big pork bun
1
The pickles are taken out of the fridge and frozen
2
Cut to shreds
3
Get the pork ready
4
Onion cutting, ginger cutting, and ginger can be more than enough, so we can trust the dirt of wild pickles. Gas
5
You pour oil in the pot, 40% of the heat pours into the ginger
6
When the aroma tastes like gold, it's in the onion
7
When the scent turns yellow, it pours into meat
8
It's almost eight points ripe
9
Bring in soy sauce, salt, when the flesh is coloured
10
And pour the broccoli into the meat, and mix it evenly
11
It's a good pasta. Put it on the case
12
Growing strips, cutting into smaller, smaller, thick, thin pelts
13
Wrap it up, wrap it up like you like
14
The package is packed into the steam pan for 20 to 30 minutes, and the skin is rounder than before, with a slight expansion, so that the fire can start and the water can steam for 15 to 20 minutes. When the fire is closed, do not immediately open the hood, but do so after five minutes before the food is removed。
15
That's a nice little skin