Pork ton

By VicentaLakin

Pork ton
pork dragon, by definition, is a long meatloaf. as long as you can put it down, as long as you can. however, because household production is limited to the size of the steam pan, it is not much longer than 30 cm. the smell is strong, and every layer is full of meat, meat and face. you're so full of flesh, you're so full of flesh, you're so full of flesh, you're so full of flesh, you're so full of it, you're so full of it, you're so full of it, you're so full of it

Recipe Recommendations

  • pork stuffing 400 grams
  • ordinary flour 600 grams
  • shisanxiang 2 grams
  • soy sauce 15 grams
  • soy sauce 15 grams
  • oyster sauce 20 grams
  • bean paste 35 grams
  • peanut oil 25 grams
  • onion 20 grams
  • Jiang 10 grams
  • salt a little
  • white pepper a little
  • water 300 grams

Steps for Pork ton

  • Make Pork ton step 0
    1
    The pig's petals are put in raw sauce, in old sauce, in platinum oil, in soybean bean petals, in 13 fragrances, in white pepper powder
  • Make Pork ton step 1
    2
    Smiling up in one direction
  • Make Pork ton step 2
    3
    Cover the film for more than two hours
  • Make Pork ton step 3
    4
    The onion's ginger cut to pieces early
  • Make Pork ton step 4
    5
    I put onions of ginger in the platter
  • Make Pork ton step 5
    6
    And then we put peanut oil in the end
  • Make Pork ton step 6
    7
    Put a little salt on it
  • Make Pork ton step 7
    8
    Put it aside
  • Make Pork ton step 8
    9
    Flour is mixed in a container with water into fermentation in the form of fermentation
  • Make Pork ton step 9
    10
    Fermentation to double the fermentation
  • Make Pork ton step 10
    11
    Split the noodles into two
  • Make Pork ton step 11
    12
    a square of 4 mm thick
  • Make Pork ton step 12
    13
    Put the meat on the face and leave a blank finger around it. Paper
  • Make Pork ton step 13
    14
    Scroll them up on the head and roll them tight
  • Make Pork ton step 14
    15
    Hold on to the bottom
  • Make Pork ton step 15
    16
    Squeeze your side down and clean up your heads. Paper
  • Make Pork ton step 16
    17
    The steam pans wet the cages, and put the good meat dragons in the middle of the room, with a lid on for 20 minutes, so that they can fire and steam when they're full of gas
  • Make Pork ton step 17
    18
    The fire turned into fire for 25 minutes, and the fire shut down for 3 minutes. Open Guy
  • Make Pork ton step 18
    19
    Take out the dragon and put it on the curtain
  • Make Pork ton step 19
    20
    Just cut open with a knife

    • Pork ton Make Tips

    Young Ying's heart: 1. A meat made of a meat dragon must be three cents fat and seven cents thin. 2. The size of the meat pie depends on how much you like it. If you don't like it, you don't like it, you don't use it for anything else. It's less precise. 3. A fermentation by a fermentation by a fermentation by a fermentation by a fermentation by a fermentation that can be properly warmed by the cold, which will shorten the fermentation time and be natural during the warm season。

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