The meat trap
By VicentaLakin
I'm so hungry for gravy. It's been a long time. How do you make it at home? Take the next few steps and make a delicious gravy and gravy better than outside
Recipe Recommendations
- high-gluten flour 250g
- yeast 1.5G
- baking powder 1g
- corn oil 5g
- cold water 110g
- Qingcangduan appropriate amount
- soy sauce appropriate amount
- ginger slices appropriate amount
- spices appropriate amount
- octagonal appropriate amount
- red pickled pepper appropriate amount
- mature vinegar appropriate amount
- rock sugar appropriate amount
- pork belly appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- dried red pepper appropriate amount
Steps for The meat trap
1
Flour, yeast, powder, corn oil, cold water pouring into a clean pot。
2
Smash it into a smooth face and cover it up for an hour。
3
The noodles are divided into three parts。
4
The noodles grow into strips, and each small piece is flatted with a cane, rolled into the shape shown in this map, and then flattened (or rounded) with the palm of the hand。
5
It is branded on both sides of the platinum, and is set up in about 15 minutes。
6
Skin bouquets are soaked in cold water for an hour, placed in a cooling pan, with dried peppers (or a bag of spices), pepper peppers, eight horns, ice cream, salt, curry, raw, old, onions, ginger。
7
After 30 minutes of cooking in the middle of the fire, three hours of slow cooking in the middle of the fire。
8
We'll get the halogen, we'll chop up the skin and add the pepper。
9
Get in there, get in there, get in the water。
10
It's done
11
The finished chart。The meat trap Make Tips
1. A small fire shall be used for the entire course of the branding so as not to be inclement. 2. Good halogenated meat, with some halogenated juice, is more abundant. Bai Ji-chul is separated from the middle and is not cut off and filled with gravy. 4. Halogen can be served with high-pressure cookers. 5. Add green peppers or fragrances to the table。