Bronze
By VicentaLakin
The inspiration for this dish comes from the way Hong Kong cooks do, and I've added chicken. In fact, meat can be used for personal preferences, either as beef or lamb, or as scrap meat with horses and feet, as meat with mushrooms, as meat with carrots, as meat with shrimp, as meat with vegetables, etc. Ha ha! Food is an indispensable part of life. Use your mind, move our hard-working hands, and fill our tongues, and let the food lie in your stomach
Recipe Recommendations
- white radish 300
- pork minced meat 150
- chicken minced meat 150
- green onion appropriate amount
- shallots appropriate amount
- coriander appropriate amount
- egg white appropriate amount
- oil appropriate amount
- salt appropriate amount
- huadiao wine appropriate amount
- cornflour appropriate amount
- Li Kum Kee oyster sauce appropriate amount
- chicken powder appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- black sesame oil appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- chopped ginger appropriate amount
- garlic appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Bronze
1
First, the pork and chicken flesh is placed in a plate, which is made of salt, sugar, vase, peanut oil, pepper powder, black sesame oil, chicken powder, raw smoke, old smoke, onions, ginger, garlic, beak oil, egg cleaning, powder。
2
I'll put it in the freezer for 10 minutes。
3
The white radish is purified to approximately 1 cm thick in each segment, and a suitable heart picker is found, pressing it in the centre of the white radish, removing the middle part and leaving the outer circle of the white radish。
4
In the radish circle, we put some powder on it to work with the sticky piece of meat。
5
Fill the flesh with a spoon and scrape both sides。
6
It's all finished as step 5, waiting for the pot to roll out and steam。
7
The water is rolled into the pot for about seven minutes, depending on the thickness and size of the pan and dish. It can't be too long, and it's only then that the taste of meat is fresh and smooth. I've got a kitchen timer, and the bell goes off, and I'm out in a minute。
8
And when you pour it out, you pour it in a little bit of oil, and you pour it in onions, ginger, garlic, you put it in the juice that you just poured, you put it in a spoon of raw water, you put it down, you put it in a sodium, you put it in a platinum, you drop it on the face of a carrot, and you put onions and onions. If you can eat spicy, you'll have a good look!