Plum meat
By VicentaLakin
The bun is a pasta that I never dared to try. Sometimes they pack, but it's almost as if they haven't done it. The buns are good, not on the lids. I'm always afraid I can't please myself. I'm just looking up. The decision was taken to include buns in the daily pasta. First of all, we have to get past the material level. Let's start with the plum core. This plum tastes like a silk swag of sour. Just looking for a recipe, just for reference — it's been discovered that many of the recipes are mostly vague “appropriate”, which is painful and self-defeating. Everything looks like it, just doesn't taste like it。
Recipe Recommendations
- plum dried vegetables 90 grams
- Fat and lean pork 180 grams
- onion 60 grams
- oil 20 grams
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Plum meat
1
Material: 90 grams of prune, 180 grams of fat pork, 60 grams of onion, 20 grams of oil, ginger, garlic, salt
2
Plumbing with water for five minutes and washing。
3
Cut, stand by。
4
Pork wash is purified to be bean bean-sized。
5
Clean up, cut flowers。
6
Chrysin is cut to the end。
7
Oil in the pot, hot。
8
Put in the ginger and garlic。
9
I'm pouring meat。
10
Pour it in the sour, evenly tumbled。
11
Put it in salt, sodium。
12
Rolling in onions, fast-turning flat, fire out。
13
Get out of the pot, get cold。Plum meat Make Tips
Pork shouldn't be too thin to feel bad. Skinny at 37 or 46. Onion flowers should not be cooked long enough to lose the scent and affect the smell of buns. Plumbs are salty, not too salty。