You're a pig

1

the jiao heads with leaves (the giao heads are all like onions in shape, but only a quarter of them are thin. no little onion can be replaced with a little onions, but the pig's skin is thicker than the bun, so the meat's a little more heavy than the onions, and the pie tastes more obvious and better

2

The small twig leaves cut to one millimeter, in the white part, and cut to about one millimetre。

3

The ratio of fat to thin meat is that two thirds of the size and size of a small cut-off hair is almost equal when it is cut into meat。

4

Fat meat is cut to about two millimeters。

5

Ginger-to-peer, cut to one or two millimeters of fine end, and the amount prepared for garlic is about one tenth of the size of the meat. (If you don't like garlic, you can cut it in half, which is when it only acts as an aroma, and hardly tastes. I'm not sure

6

Hot pots with no oil, fire, and roasted meat

7

A minute or so, a minute or two, a change of color

8

Add a little tweezer, a little garlic paste, a little bit of fire, maybe a minute

9

Add a proper amount of salt, more than usual, more salt. Because the pig's noodle is thicker than a bun and needs some salt, it's more salty than a roast. The salt is gradually added to one or two times, allowing control of salt salinity levels, and the familiar can opt for a one-time addition. After the fire, try to see if the salt tastes effective or not, if not salt。

10

Turn off the fire and add a proper amount of chicken

11

Load the backup

12

It's the right amount to prepare the oil for diarrhea. Cut oil, shredded sesame, white sugar, prepared at 1:2:2. If you like sweetness more than sesame, the ratio can be changed to 1:1:3。

13

The oil is ready to be cut to the ground

14

Prepare for a proper white sesame

15

First, the hot pot will be burned, turned into a small fire, added sesame and turned from rice white to light gold yellow。

16

Find a proper gauze to wrap the sesame, so that you can hold the hammer to pieces。

17

Hand in hand, wrap the linen veil, ready to fit the hammer. Sesame hammers are about 80% enough. (Crying sesame hammer breakup can be replaced by machine break-up, but if the sesame is broken under pressure, it smells better when oil comes out, so it can also be replaced by scrambles.)

18

The hot pot is not oily, it's a fire

19

A minute or so, and a minute, and a little less oil

20

Change the smallest fire and add a hammer of ripe sesame。

21

Flip

22

持续最小火，加入与Flip芝麻和油滋总量等体积量或略多量的白砂糖

23

Flip

24

Raise the reserve

25

Prepare garlic seed, onions, dried beans, fat, skinny, ginger and garlic, and then a scale。

26

Onion, garlic seed, dry beans, cut to about two or three millimeters of fine grain at 1:2

27

Ginger-to-peer, cut to about two millimeters. The total amount used is about one tenth of the total amount of garlic seedling + onions + dry peas。

28

One-to-one ratio of weight, cutting to about two or three millimeters of meat. The size of the meat plume is almost equal to about two thirds of the total volume of garlic seedlings + onions + dry bean fine grains

29

Hot pots with no oil, fire, and roasted meat

30

A minute or so, a minute or two, a change of color, a meat evacuation。

31

先加入姜蒜末Flip

32

再加入干豇豆末，Flip

33

改大火，再加入蒜苗末，小葱末Flip。

34

The dried bean tastes salt, but salt is not enough for a pig's beak, but a small amount of salt is needed, because the pig's beak is intended to provide a little salt for the skin, so the beak is more salty than the vegetables that are usually made。

35

关火，加入鸡精，味精适量Flip，Raise the reserve

36

With a large basin, with a bowl of about 8 centimetres in diameter, eight bowls of rice powder, and nine bowls of soft rice powder. (Soft rice powder may be replaced by wheat powder, with a bowl more than soft rice powder, or the same as the clay powder. If you don't use a sticky powder of soft fragrance, but a sticky powder of plain hard rice, one-to-one ratio of rice, or a smaller proportion of sticky powder.)

37

Let's put the two rice powders together。

38

A pit of approximately one third of the area is dug in the middle and warms the water gradually in the middle, with chopsticks and balconies。

39

It's basically small noodle, dry flour

40

And then you start to flip the dough with your hands and face, with your usual single hand and face

41

Then press it down

42

It's a bit dry, so it's a little bit more watery, softer, so it's a little tweaky. mouth

43

Start flipping your hands and pressing it

44

Slip it to the surface. A dry crack

45

It's a noodle

46

It's a few minutes away, and the noodles are automatically soft because of their soft nature. Open

47

Prepare the right amount of leaves, the shape of which is similar to that of the ginger leaf, which is slightly larger and has longitudinal fan wrinkles. (Can also be used for ginger leaves, lobes, corn casings, jade leaves and treasures. I'm not sure

48

Cleaning, drying

49

It's less than seven centimeters wide, cut off with scissors

50

The middle part is curled up in wrinkles, cutting to about six or seven centimetres. I'm not sure

51

Set up backup, can't be saved in refrigerators or dry places

52

In preparation for the hog platinum, water is appropriate in the pot, covered with a cover and hot for use in the steaming pig plume, which takes about half an hour。

53

Scratch the face of the face, softly into a face ball about four or five centimetres in diameter. And then it rubs, and it presses to about a centimetre thick. "Remember that the rice tropics need to be crafty, and that's the same thing with crumbs."

54

Noodles are held with one hand, while the other is rotated with the thumb and other four fingers to pressure the noodles to half a millimetre thick, forming a pit in the middle。

55

Add a pap in the middle, with a little iron spoon, two spoons around, and a little bit of pressure with a spoon. Decide on how much to add depending on the capacity and taste of the package。

56

One hand presses the pressure material, one hand closes the skin。

57

Skin over the face. (A person who is familiar with a pig can close the door without pressing the material, press the material with a spoon, and close the pressure with his hands together, which requires that the skin be thinner with the same amount of material. I'm not sure

58

Put a little pressure on your hands, get out of the air and clear the gap。

59

And then your hands softly into an elliptical form

60

With a well-treated leaf, the stripes are parallel to the ellipse's long direction and contain more than one half of the pig's larvae

61

The circle is placed on a steamer (which can be more numerous), preferably with a rope entanglement on both sides of the steamer, to allow for placement of the steamer into the steamer, and to remove it (this method is faster than a pig's larvae)。

62

It's steamy, it's steamy, it's steamy. It's part of the show. It's over 40

63

To the extent that they are sprayed with chopsticks, they are not glued when they are removed, i.e., they are evaporated for about 20 to 30 minutes. One or two of these are usually punctured at the end because the degree of vapour on the side is slightly weaker than in the centre, and if there is a bit of paste sticky chopstick, then there is a little more steam。

64

Steamed pigs can be placed in groups, not cold, and if you want to eat it, you can eat it directly. If it's a feast, it's usually a table of ten, with 10 tables on a plate. If it gets colder and harder, then the steam will be warmed to soft. Refrigerators can also be stored for about a week or two and gradually removed for early heating. It's useless, you keep it in the fridge, or it's perishable。

65

This is a map of the effects of the loaf, which cuts to about a centimetre thick, so that you can see the cross-section effects of the pie and the skin。

1. The fragrance of the fragrance of the head, which can be replaced by a little onions, is dim for the pigling. The dry bean is fresh and odoury, and because the dry bean tastes more heavy, it is necessary first to put ginger and garlic on the fresh so that the dry bean does not completely cover up the smell. 3. A single scrambling of fried meat in flames, which is easily dispersable from dry paste pans. Add fresh vegetables, use fire, dry water, high temperature. 4. Cutting oil is the cause of fire, which can spread out easily, and it is not hot. Sesame, easy to use, so it's enough to add a minimum fire temperature, and before the sesame is added to sugar, he needs oil to bind himself together. 5. The process of break-up of ripe sesame hammers can be broken by machines, but when oil comes out of the sesame hammer under pressure, it is easier to crush the sesame stick. 6. The ratio of platinum powder to plume powder is adjusted by years of adjustment and experience to make the skin soft enough to bind the leaf. 7. Plutonium is too high to be sticky. There's too much sticky powder, too soft for the skin, and it tastes bad. 8. We have chosen to replace traditional ginger leaves with hogs, which are not sticky and ripe for tearing. 9. Flour and flour use warm water, soft face, soft face, soft face, easy skin-covered and easy to wrap. 10. A person who is familiar with a pig ' s body can close the mouth with a spoon, without pressing the edge of the material, and then press the pressure with both hands, which requires a thinner face with the same amount of material. 11. The material is not stored in the refrigerator after its use, and the pig ' s larvae becomes hard when it is cold, and the heating becomes soft。