It's burning
By VicentaLakin
Old Peking snacks. They look like two pieces of money on their shoulders. It tastes like a python, full, thin, corrugated...
Recipe Recommendations
- high-gluten flour appropriate amount
- Pork and pickled cabbage stuffing appropriate amount
- vegetable oil appropriate amount
- water appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for It's burning
1
Flour is selected for a constant high-strength flour, a little softer than the pasta, oiled by the pasta and awakening for more than three hours (night and face, best bag in the morning). Just a dumpling, a little dry, a freezer for half an hour. I'm not tired of pork sour。
2
It's oily. It's a bit bigger than dumplings
3
Draw a long bar of oil, take a dose, push down the face, and put a stick up from the middle. Down
4
Pick up the face stick, then pull it down in the middle, and it's like a bull's tongue
5
In the middle of the skin
6
Cover it from the bottom
7
I'll put the twigs inside and roll around
8
When you're in line, get some oil
9
The hot pot is ready, the four fires are in one row, the two hands are holding each other's head, and it's long
10
It's a little bit of a fire
11
The finished chart. Just eat the juice you like