Pork gravy bun
By VicentaLakin
The pickles are one of my favorites. The body is extremely good when it is rich in flesh and mouth and is rich in thick fibres. And because it is easier to identify and pick and to wash than can be found in veggies, it is more attractive to family members. Fresh pickers are better in clean fields where there is no contamination. Our wild cuisine is picked at the village aunt's vegetable farm, which is truly clean green vegetables。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork gravy bun
1
After cleaning, water, cold water, so that you can keep green and cut to shreds
2
The pork is in the frying pan, with a proper amount of salt, soy sauce, with onions, ginger and paste, and the meat is cold
3
We'll mix the gravy with the meat
4
If the noodles are ready early, if the surface is ready, it depends not only on whether the size is two to three times larger, but more precisely, on whether the bubbles below are even
5
Take the noodles out, exhaust, rinse them, line them up into thin strips, cut them into small, balanced agents
6
It's just a little bit thick in the middle
7
Take the proper amount of pie and wrap it in a bag
8
It's in the steam closet
9
It's a little bigger than before, and the surface becomes round, so it's covered
10
It took me 20 minutes to figure out the size of the bag
11
After the cease-fire, don't rush to lift the lids
12
The buns are medium size, and they look full
13
It's still green. It smells good