Singmaru
By VicentaLakin
Recipe Recommendations
- pork 400g
- Pure lotus root 1050g
- salt 5g
- chicken essence 5g
- eggs one
- cooking wine appropriate amount
- shallots appropriate amount
- Jiang appropriate amount
- white pepper appropriate amount
- soy sauce 8g
Steps for Singmaru
1
Cut meat into meat, with salt, chicken, white pepper powder, wine, eggs mixed in one direction。
2
Pumping the meat aside。
3
Wash the skin, scratch the silk。
4
Cut the silk to the end。
5
Smash out the juice. ♪ A little spare ♪
6
Put dry water in the flesh。
7
The reserved juice is added to the onions, the ginger crumbs are mixed into ginger juice, and the raw materials are added to the mix。
8
Squeeze the raw material gently with the hand and round it to the right size and place it in the six mature oil pans。
9
The pellets are then placed in the pan, where they are gently shoveled to prevent sticky pots。
10
I'll make a pot if I blow my balls in gold!Singmaru Make Tips
The Zonmaru can blow up more than once, and it's frozen in the fridge. I think it's very good to have some of the oils you can use to warm yourself up first, and it's powdered, dry peppers, onions for barbecues, and fish juice to make the tarts soft。