Fresh gravy
By VicentaLakin
Everybody loves meat buns. Put some thaws in them, with soup, it's better
Recipe Recommendations
- flour 300g
- water 150g
- yeast 5g
- pork appropriate amount
- pigskin appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- chicken essence appropriate amount
- eggs appropriate amount
- pepper appropriate amount
- green onion appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Fresh gravy
1
Let's make the skin cold, wash the skin, cut out the hair, boil it in the pot for two minutes
2
When it's boiled, it's taken the fat off the surface and cut into small pieces
3
It's in the high-pressure pan. There's no water in the house
4
And when you're done with it, you're gonna have to use the cuisine
5
Put it in the fridge for about an hour
6
Frozen meat, cut into small particles7
Let's make some meat. Let's make some pork
8
The peppers throw their scent in advance
9
The peppers are in the meat
10
And then you add all the sauce and one little egg
11
Add a bit of starch mixing
12
And then we'll end up with the thaw and the onions
13
Combination, and the meat is ready
14
Flour with water, yeasts and conglomerates, and fermented to double the size of the film
15
Take it out of the air and split it into equals
16
And then we'll round each one and cover it with a laxity for 10 minutes17
All the small conglomerates will be wrapped into thin skins of the middle edge, wrapped in meat
18
It's all good
19
Draw a thin oil in the steambox, put it on it, hair it for about 45 minutes
20
When we're done, cold water goes into the pot