A thousand flasks of fresh meat
By VicentaLakin
Recipe Recommendations
- bean skin 100g
- pork stuffing 200g
- salted egg yolk 150g
- onion 10g
- Jiang 5g
- lettuce 50g
- One product of fresh soy sauce 1 scoop
- oyster sauce 1 scoop
- salt 1 spoon
- MSG
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for A thousand flasks of fresh meat
1
Put the pork in the onion and the ginger paste in the sauce, pelican oil, salt, odor
2
It's a half an hour's work
3
Get ready for three minutes in the microwave
4
It smells so good
5
Bean skins with fresh meat on the side of the man
6
The bean skin is pressed from the tight side of the plume, wrapped in tin paper for 15 minutes in the steam pan
7
When it's dry, the cooler freezer freezes out for 12 hours, so it's a little more visual
8
A thousand fresh meatloafs of salted egg yolk were successfully sliced into pieces
9
I'll put a couple of nicely cut meatloafs on the plate and make my favorite juice
10
It tastes like a great mouth
11
It's absolutely a gift for the caterers
12
It's good for food and food
13
Isn't a little white burn betterA thousand flasks of fresh meat Make Tips
DUCK YOLK IS THE YOLK PART OF THE DUCK EGG. THE FAT IN DUCK EGG YOLK IS DOMINATED BY UNSATURATED FATTY ACIDS, MORE THAN HALF OF WHICH ARE THE MAIN COMPONENT OF OLIVE OIL - OILIC ACID - WHICH IS USEFUL FOR THE PREVENTION OF HEART DISEASE. VITAMINS ARE ALSO MOSTLY CONCENTRATED IN DUCK YOLK. THE DUCK YOLK CONTAINS VALUABLE VITAMINS A AND D, AS WELL AS VITAMIN E AND VITAMIN K, WHICH ARE “FAT SOLUBLE VITAMINS”。