Fresh meat
By VicentaLakin
Sichuan Streets and alleys are everywhere. They're famous for their variety, their sour, spicy seafood but I think it's the best. Scratch, as we call it in both of us, and we have to have a thinner skin and a better taste (different tastes in different places). Share my approach today。
Recipe Recommendations
- front leg meat 500 grams
- wonton skin 300 grams
- shallots appropriate amount
- cooking wine Half a spoon of soup
- cornflour Half a spoon of soup
- vegetable oil Half a spoon of soup
- oyster sauce
- salt Half a spoon of soup
- sesame oil few drops
- white pepper appropriate amount
- shisanxiang appropriate amount
Steps for Fresh meat
1
Buying meat from the front leg (sweet, more suitable for making a meat pyre, Sichuan called a clamp), washing off the skin, chopping it up. ♪ If you don't want to chop it up ♪
2
Cracked meat, mixed with salt, wine, beryllium oil, perfume and white pepper powder and 13 fragrances, evenly in the direction of a clockwise chopstick。
3
Smash the good meat and add the powder。
4
A few drops of water on the powder, tumbled into the end of the meat, strung in the direction of the clockwise and then added to the vegetative oil (to lock the water, eat it softer)。
5
Onions are washed, cut into onions, put in meat。
6
And good meat pie。
7
Take a pelt and put it in your hand。
8
With chopsticks or little spoons, a proper amount of meat is placed in the middle of the hand-skin。
9
A little water around the meat pie (so adhesive that the master can ignore this step) and, like a map, fold the opposite side (do not align)。
10
Put your middle finger in the middle of the meat pie gently and turn the top right corner to the top left thumb position, which is attached。
11
Form。
12
Pack it up in boxes (for easy delivery of refrigerators) and can be boiled, steamed and fried。Fresh meat Make Tips
I don't like onions. I didn't mean to fix all kinds of food, and I added it to my own taste, but less salt when the meat is mixed, because it's flexible when cooking。