How to make Rosemary - VicentaLakin's Recipe

Recipe Recommendations

Round glutinous rice 500 grams
pork belly 350 grams
eucalyptus leaves
straw rope a bundle
soy sauce appropriate amount
soy sauce appropriate amount
spiced powder appropriate amount
white pepper appropriate amount
liquor appropriate amount
salt a little
chicken essence a little
sugar appropriate amount
rosemary appropriate amount

salty and fresh
cook
several days
ordinary

Steps for Rosemary

1

Five flowers cut a centimeter to the left

2

Add a spoon, half a spoon, half a spoon of white wine

3

Add five perfumes, white pepper, salt, chicken

4

It's evenly mixed, it's masked, it's made in the freezer's freezer

5

Cyclops of rice (soft and taste better) immersed in water one night early

6

Leafs and grasslines are washed and boiled in pots for 10 minutes, both disinfecting and softening

7

I added a spoonful of raw rice, salt, chicken accompaniment, and I added a Western dish rosemary. Rosemary's joining us, which enriches the taste of traditional meat, is very good for me personally. It's mostly your taste, no problem。

8

Two blades of leaf, folded out of the middle. Form

9

We'll add a little bit of rice, then a piece of meat, then we'll fill it with it, and then we'll wrap it in a triangle, and we'll have to keep an eye on the edge

10

And one way to do that is to start at the beginning of two leaves, roll into cones, fill in a small amount of rice, add a piece of meat, fill it with rice, then wrap it in a triangle

11

Wrap it up with grass ropes (without grass ropes, cotton lines, too), which is a tatter when wrapped (however, make sure it's tight, there's no gap). It's a purely manual job. It'll be easier to start with

12

I used 500 grammes of rice, 350 grams of bouquets, and I packed 24 little meat. I used two kinds of leaves: bamboo leaves in the dark and reed leaves in the green. Personally, reed leaves smell better。