Pork lentils
By VicentaLakin
It was once thought that the Northeasters would eat only steam dumplings and not water dumplings, but only when they left their homes. How to prevent the varnish from getting hard in the back corner of the pot, only hot noodles. That's what I'm trying to eat before my parents realize。
Recipe Recommendations
- pork stuffing half a catty
- lentils half a catty
- Rich and strong fans 约300 grams
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- white pepper appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Pork lentils
1
Flour is a little sticky when it's hot, or hot. Hands
2
When you're alive, you wake up and you're ready
3
Pork dumpling into all the sauce except onions and edible oil
4
The lentils wash their heads and go to the line
5
Cut it in thin
6
A little salt
7
Don't pour the water out
8
Adding Paper
9
Smash the lentils
10
Smuggle, and then, depending on the circumstances, see if you need salt, then put onions, and then eat oil
11
It's starting to wrap. It's soft. It rubs
12
It's easy
13
We'll use a shampoo mask
14
Put it on the face
15
First in the middle, then in the two
16
If you like big ones, it's all right if the steam is broken
17
Packed dumplings in the wet drawer, cold water or water in the pot
18
12 minutes after the boiler starts
19
It's hot, it's hard, it's hot, it's hard
20
The consequences of cooling down are dry and hard
21
The dumplings were packed on the weekend morning, and the same day's breakfast was served with corn pasta, plus pomegranates