Sanctuary bell
By VicentaLakin
December is close to Spring Festival, and I can't help but think about ringing the bell. There's more family dinners these days. So I made a bell. Today's edition is made of krill, fresh meat, eggs, horses and hoofs, flour, and the pate is so rich that friends have time to consult. The bells can be fermented and fried, and they're fresher, and they're fragrance. It's usually when it's steamed and cooled, and it's best to blow up before eating. There are also many kinds of bells that can be adapted to local customs。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- simple
Steps for Sanctuary bell
1
And prepare food for consumption2
Pour the pork first with a cuisine。3
And add krill, eggs, flour, soy sauce, wine, onions into it。4
To the food。5
The blades are then placed on the grid of cutting time vegetables and the horseshoes are broken into them。6
Pack the packs in the bean skin。7
Wrap it up and get in the steam。8
Steam in 20 minutes。9
When it's ready, cool and cut。10
Withseed oil in the pot, when it's hot, the ringing bells will be cut and blown to the external crumbs。11
It's okay to blow it up once. If you want it to smell better, it's just a little cooler。12
It's done with a fragrance and a three-sniff bell。