Yuko-san
By VicentaLakin
She is one of China's classic traditional dishes. It's made up of four fine meatballs of colour, scent and taste. They are often used for accelerants in feasts such as feasts and feasts to take their blessing。
Recipe Recommendations
- pork paste 350 grams
- white buns 80 grams
- quail eggs 250 grams
- Green Vegetable Heart of 4
- winter bamboo shoots one
- salad oil appropriate amount
- cooking wine 2 tablespoons
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar half a spoonful
- spiced powder a little
- octagonal of 2
- cinnamon 1 segment
- onion 1 tree
- Jiang 3 tablets
- salt a little
- sesame oil 1 scoop
- salty and fresh
- cook
- an hour
- simple
Steps for Yuko-san
1
Choose 3-by- 7-by-cent pork pie, put a little bit of salt in it, and then quickly mix up the sticky group2
Crushed with white buns, with a proper amount of ginger, evenly bathed3
Put it in the pork pie4
Squeeze evenly5
You can put it in five fragrances, smoke it, smoke it6
When the quail eggs are cooked early, they stick their teeth in the hole7
Pick up the kettle and put the quail eggs in the pan and blow them up into the skin. Out8
Squeeze the meat that was ready9
Pick up the pan, put the ball in the boiler10
It's a stylist11
The winter's early slashing, the ginger cut, the spare12
I'll put the centipede, the gryce, the ginger in the pot, and then I'll make it13
Put in the balls, quail eggs, twigs and something. Wine14
With raw, old, sugary and proper water, the fire boils and turns the kettle for 40 minutes15
We'll get some salt and oil16
Pull out the swing17
Time's up. Let's get the pills, quail eggs, and the winter chips out of the plate18
The rest of the soup comes back to the fire and gets some perfume in front of the pot19
Put the thick soup on the twilight20
EatYuko-san Make Tips
She's got a lot of practice. She likes to play with her. My daughter doesn't like to eat. Blank. Head