Pork fragrance
By VicentaLakin
Two days ago, when the fresh aroma came on the market, they bought some. Not only did they make eggcakes and dumplings, but they packed them today, which is tomorrow's breakfast. But there are a lot of tricks to be done: 1. Pumps must be pumped up in one direction, so that the meat is good; 2. Cooking beaks: when the water boils, when the water boils again, the cold water will be enough, twice; 3. Flaming beams: If the fire is shut down, the beams will become sticky in the pot, and not so cramped。
Recipe Recommendations
- pork stuffing 100 grams
- fennel 1 small
- wonton skin 200 grams
- ginger powder 1 teaspoon
- cooking wine 1 scoop
- egg skin 1 small piece
- laver 1 small piece
- oil and salt appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Pork fragrance
1
The meat paps are strung in one direction with the right amount of salt, wine, ginger powder, pepper powder, etc。
2
Add shredded aroma and a proper amount of perfume, evenly mixed。
3
Add a little bit of salt and pepper powder in the same direction just now。
4
So the pork fragrance is ready。
5
and put a proper amount of fragrance into the middle of the skin。
6
Collapse the skin pair into a triangle。
7
Let's close the bottom two。
8
At the bottom of the bowl, a proper amount of salt, pepper powder, violet, egg skin, etc. is inserted。
9
The boiler boils the water, and the boiler boils the water, adding the proper amount of salt。
10
When it's boiled, put some cold water in it, repeat it twice, and wait for all the tarts to float。
11
Put hot soup in the ready bowl。
12
Then we'll get the boiled onions out of the bowl and put onions on the surface。
13
You can eat。Pork fragrance Make Tips
1. The meat pies are mixed in a single direction with spices such as salt, and then the thorium. The fragrances, after the oil has been evened, are then added to the saline so as to lock up the moisture in the vegetables; 2. When the beams are placed in the middle, then fold into a triangle, the two corners below will be folded together; 3. The beams will be boiled down and salt will be added to avoid distillation and cuddering; twice the cold water will be boiled to all floats; and the fire will not be closed。