Mustard shrimp and pork pork
By VicentaLakin
It's delicious, it's heavy, it's different, it's family and I love mustard shrimp and pork! Lazy cancers that don't want shrimp to be replaced by shrimps don't affect the taste at all, plus the smell of mustard. It's really fresh and thin. It's one of the most delicious pies I've ever taught you about today
Recipe Recommendations
- pork front leg meat 500 grams
- mustard 500 grams
- shrimp appropriate amount
- wonton skin 600 grams
- minced garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Mustard shrimp and pork pork
1
Wash the mustard, boil it with cold water, burn it with clean mustard, pick it up, dry it up and run the water. "Don't burn too long, mustard goes in, and the water goes out again!"2
Washing the front leg and cutting it down into tinkles and greasy shrimp, and cutting it to the end. Remember to control the dry water before meat and shrimp chops3
Cut the dry mustard, cut as much as you can, cut the cut mustard, squeeze the extra water again4
I'm going to cut my feet to pieces, as many as I can. I usually buy good leather, which saves time and trouble。5
Mix the meat, the mustard and the horse hoof with a proper amount of salt and garlic6
Then we'll use chopsticks and clockwise, and we'll mix the material evenly! It'll be better if it's too long7
We're gonna get the pelts and a half a bowl of water8
Take a skin, put in the middle, put water on the edge of the skin, then fold the skin into a lovely form. A layer of water shall be painted on the edge of the skin so that it may be more adhesive to the other side, so that when it is boiled, it will not spread。9
I've got a lovely Yuanbao10
Make yourself a bowl! Taste it, taste it, taste it! It's so delicious