Pork onions pour soup
By VicentaLakin
All of a sudden you want to do it. Pork and onions are perfect for each other, or you'll make it yourself. Don't buy dumplings outside, you know。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork onions pour soup
1
Piggy skins are purified, small slices are cut, water is boiled in pots to soft, sticky, cooled refrigerators. And remember to cook the flesh with a little fire, and the water is watery
2
The face is added to the yeast, warm water and smoothed face, and the room temperature fermentes twice as big as the original face。
3
Pork chops into meat, ready for use。
4
Onions are cut
5
Start making the pies: the thaw takes the shredding out, the smaller, the smaller, the meat, the onions, the black pepper powder, a piece of sauce, the oil, and finally the salt is even and ready for use
6
The fermented pasta takes out the exhaust, pulls it to the size of a ping-pong ball
7
Take a skin, add a spoonful of material, hold one thumb in the middle of the material, and the other hand's 1.2 finger pulls the edge of the skin, and a little layer strangles the bag until the material is pressed into the skin
8
That's how it's done. Don't worry about it
9
When the buns come up in a big circle, they'll steam, when there's water steam in the pot, and when there's water steam, they'll turn into fire
10
Three minutes after the fire's off, you'll have to unplug the top of the pot
11
And five steam pans that can't be released
12
It's full of meat. It's delicious. It won't stop.
13
One bite, full of meat, and, uh... fragrance, delicious.Pork onions pour soup Make Tips
With yeast-leavened buns, the soup filling isn't very obvious as it gets absorbed by the dough wrapper. If you want the kind that is bursting with hot soup and a bit hot to the mouth, you can choose to make scalded dough.