Breakfast

1

The pork pie is placed in the fish cortex and modulated (the ratio of the meat pie is attached)。

2

Take a small amount of meat on the skin。

3

Quarter turn, gently push, squeeze。

4

I've got a lot of good results。

5

Eggs are scattered, salt is even. When the starch is watered, it falls into the egg fluid。

6

THE BOTTOM OF THE PAN IS COVERED WITH OIL. IT'S POURING INTO THE EGG FLUID

7

The fragrance is cut to shreds, and the cherub is cut to pieces

8

When the water in the pot is boiled, it is put in the scabs, the cover is added, the fire continues to boil, and when the scabs rises, a bowl of cold water is added, and the scabs continue to boil and rise。

9

Scramble up, tart in the bowl, a little fragrance with crumbs and a few spoons of raw soup

Every family prepares their meat filling differently. I used to be amazed that my mom could tell the saltiness just by smell while seasoning—she seemed absolutely amazing. Now, to my surprise, I've actually managed to pick up a trick or two. So happy! Meat Filling Ratio: 250g minced pork, 3 tbsp water, 1/2 tbsp light soy sauce, 1 tsp cooking wine, 3g salt, 4g sugar, 5g minced ginger, 1 tsp sesame oil. Depending on taste, I added a tablespoon of teriyaki sauce this time; my family prefers a lighter flavor, so please adjust accordingly. Since these were frozen, I added some cold water after the water came to a boil. For freshly wrapped ones, they usually float to the surface, and then you boil for another 1 minute. Once the skin looks transparent and the color of the meat has changed, they are done. The fish meat was trimmed off while making smoked fish; there wasn't much. I chopped it with the back of a knife and then added it to the meat filling. To save precious time in the morning, you guys can wrap them the night before, freeze them in the fridge, and just take them out to cook in the morning