Fukuo-jinko
By VicentaLakin
Every New Year's Eve is about to cook food, which used to be all kinds of soup, so let's change for fresh food this year — the bag, the bag for the New Year. Happy New Year
Recipe Recommendations
- Chengfen 300 grams
- starch 100 grams
- flour 100 grams
- pork 300 grams
- onion 25 grams
- Jiang one
- celery 2 length
- horseshoe of 2
- steamed fish oyster sauce 1 scoop
- sesame oil 2 tablespoons
- olive oil 3 scoops
- stuffing and seasoning 3 scoops
- salt 2 tablespoons
- liqueur 2 tablespoons
- qingshui 200ml
- boiling water 400ML
Steps for Fukuo-jinko
1
Wash the pork with water, dry the water, and cut it to the ground。
2
Onions, ginger, celery are washed, onions cut, ginger cut to the size of rice, and celery cut to spare。
3
The horseshoes are peeling, washing back。
4
Put two, three steps into the mud。
5
The water was to be mixed in one direction five times into the meat, until the water was absorbed by the meat。
6
The salt, the spices, the sweet wine, the steamed fish oil are mixed into the meat, then into the perfume and then into the olive oil。
7
The meat is made good。
8
It's a good idea。
9
Combining the three powders with chopsticks。
10
Add open water and mix it with chopsticks until the powder is glued into small blocks。
11
And then the face is smooth。
12
Put it in a fresh bag for 30 minutes。
13
it's about 3 cm in diameter。
14
Cut your face into small agents with a knife。
15
Press the agent into a small circle with your hands。
16
And stubble it with a crutches into a skin of two thin sides in the middle。
17
Put the meat in the middle of the skin
18
Gather both sides of the skin towards the center。
19
Form the edge。
20
Close the edge and squeeze out the waistline. It's okay。
21
If you like it, you make a belt on onions and a headdress。
22
The last one is 15 to 20 minutes in the top