Yuko-san
By VicentaLakin
She is one of China's classic traditional dishes. It's made up of four fine meatballs of colour, scent and taste. They are often used for accelerants in feasts such as feasts and feasts to take their blessing. In terms of appearance, the four larger meatballs and other supplements. The practice of 4-symbols is largely consistent with that of lion heads, except for 4 meatballs. In Shandong, she's one of the choices for the New Year's Dinner, not only because she's happy, but because she's so fat and cuddly, she's the one with the stomach, she's the one with the whole delegation
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Yuko-san
1
Prepare the material. Pork wash, horse hoof skin
2
Onions of ginger chops, horses and hoof chops
3
Pork dumplings in a small bowl, with eggs, starch, 10 grams of hot sauce, pepper powder, wine, perfume, fragrance, salt, 5 grams of platinum. even
4
Add onions of ginger and horse hoof and clockwise
5
Four pieces of the same weight, two hands in water, more than ten strokes in the middle, round
6
It's about 80% hot and fried meatballs to gold on the surface. Out
7
Another pot pours into 10 grams of oil, puts in 120 grams of onions, 10 grams of platinum, 15 grams of platinum. Bubble
8
Two-thirds of the meatballs added to the water, 25 minutes of the fire running through the fire, and less than half of the soup left. Meat. Maru
9
Add the starch to the soup
10
The soup is thick and burning
11
Just pour the soup on the balls
12
It's delicious
13
Completed ChartYuko-san Make Tips
One, based on the choreography, horse hoofs, mushrooms, etc., and two or eight fats for pork, or three or seven fats at the most, and if the meatballs are blown up and steamed, it can be boiled