Salt gravy buns
By VicentaLakin
Recipe Recommendations
- salt vegetables 1000g
- flour 1000g
- bacon 500G
- bean paste 5
- Ginger, onion and garlic 100g
- salty and fresh
- steamed
- several hours
- simple
Steps for Salt gravy buns
1
The first time in years, the first time a poacher, the first time a knapsack is good and simple, it takes time to prepare the raw materials, depending on how many bags we have. This is my mother's saline. It smells special. It's better in a year
2
Make sure the meat is cooked
3
Cut the salted vegetables and taste them better
4
Chettin
5
I cut the fat and thin when the salt is dry, I put it in the fat, I put it in the crumbs, I put it in the crumbs, I put it in the thin meat, I put it in the salt, I put it in the saline, I get it out of the pot, I get cold
6
It's possible to prepare the skin for the cold while it's waiting, because it's hot and the flour is growing fast, so I can make the pasta, if it's cold. I used a whole pack of flour, which I used first to flush into the bowl with hot water, then to flush out the powder with chopsticks, and then cut it close, rub the face to the surface smooth, and then put a veil on it。7
It's almost cold, so you can wrap it up, so you can put a little flour under the bag so you don't pick it up, you can put a little oil on the steam pot while it's steaming, and it's supposed to stick to the pot