Pour the soup and the cage
By VicentaLakin
He likes to make his own soup cages, choose the good skinny meat, put the pre-prepared thaws in the pie, himself and his face, wrap them up in the cages with a steamy, thin, corrugated, translucent, thawed, thick, spicy, delicious soup。
Recipe Recommendations
- pork tenderloin appropriate amount
- meat jelly appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- oil appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Pour the soup and the cage
1
Flour with a little salt, oil to eat, smoothed with cold water, 30 minutes of film protection
2
The meat is cut to the ground, the wine, the raw, the platinum, the salt and the sugar
3
Onion slices, ginger slices, 15 minutes of onion onions
4
Join the ginger onions and stir up in the same direction
5
Frozen thaws are made of fine tinkles, evenly mixed with the rest of the meat
6
Noodles take out the release board, grow the strips, cut into little agents
7
A small, thin, large circle
8
Put the meat in a bun
9
Put it on the oiled steam shelf, 10 minutes after the water starts to boil, the steamed rinds are translucent, and the fragrance is soaked。
10
A little saucer. It's more fragrance
11
And a bowl of red date soy sauce, delicious breakfast