It's a fragrance bowl

By VicentaLakin

It's a fragrance bowl
When it comes to kawaru, the first impression of many people is spicy. But the real chronology is about one dish, and it's about everything. In Sichuanijiang, there is one of those fragrance dishes, which is not famous for spicy. The fragrance bowl, which serves as the head of the feast table, is almost readily available, with pork and eggs made of pork and eggs, and rich foods such as potatoes, jade orchids and seaweeds, filled with a bowl of onions, if the fire evaporates and falls into the bowl, and then a big, chubby chicken soup is spilled with green onions. The meat entrance is soft and fragrance, with a good meal and a very rich tusk. It's definitely an axle for a family party and dinner

Recipe Recommendations

  • minced pork 500G
  • eggs
  • pig rod bone within 1~2
  • Native chicken leg of 2
  • Taro 150g
  • small agaric 50g
  • kelp silk 50g
  • crispy meat 100g
  • Water hair Olay tablets 100g
  • laojiang 4 tablets
  • salt appropriate amount
  • cooking wine 15ML
  • black pepper 15g
  • thirteen fragrant powder 15g
  • sweet potato starch 100g
  • Pleurotus 100g

Steps for It's a fragrance bowl

  • 1
    Old Ginger washed and cut to the end。
  • 2
    Pork is muddled and cut as thin as possible, and can also be made directly into mashed meat with a cooking machine。
  • 3
    Two eggs, half sweet potato starch, adequate salt, black pepper powder, 13 powders, wine。
  • 4
    Pork mud is evenly mixed and is constantly added to the mashed potatoes (the amount of mashed potatoes is probably enough to make the mashed sticker, and if there is too much, there is no meat) to keep the film in the freezer for 30 minutes。
  • 5
    the sweet potato starch, about 30g, is hydrated with 20 ml。
  • 6
    Take 2-3 eggs and mix them with soymeal。
  • 7
    Hot pots where a thin layer of pig oil is covered with a piece of pig fat on the bottom (with other oil if not)。
  • 8
    When the oil is hot and the fire shuts down, when the egg drops into the egg fluids, shakes the pot so that the egg fluids are evenly covered in the bottom of the pot, so that the egg skin is fertilized with the rest of the temperature inside the pot. This step must be patient and careful with the ironing of the hand, and when the egg fluid is completely cooled and condensed, the egg skin and the bottom of the pot are slowly stripped off along the edges and finally breathe. If you hurry, you'll break it, and you won't burn it。
  • 9
    Fryed eggskin out of the cold。
  • 10
    Put a layer of egg fluid on the cooled pelt, and then put the salted pork mud code in the middle of the pelvis。
  • 11
    Carefully roll up the omelet, and make sure that the pelvis and meat are tight or cut up, and there's a hole in the meat that affects the beauty. It's a whole piece of meat, called pillows or omelets, somewhere in Sichuan。
  • 12
    Make good meat, steam the pot for about 30 minutes。
  • 13
    Steamed filaments are sealed and meat is put in the freezer overnight。
  • 14
    The soup must be prepared early, usually with pig bones and roosters, with a small number of onions, ginger, peppers and at least three to four hours of fire in addition to salt。
  • 15
    It looks like lunch meat。
  • 16
    Cut the meat in one piece and put it at the bottom of the bowl。
  • 17
    The taro is washed and rinsed with a roller cleaver and dried water is replaced。
  • 18
    The tarcrete of the tarcrete is blown to the yellow skin。
  • 19
    When the quail eggs are boiled, the skin is cold。
  • 20
    Colded quail eggs are fried to the skin of gold. (The quail eggs must be cooled and then blown up, otherwise the egg skin can fall off when they explode。
  • 21
    A little bit thicker。
  • 22
    The purified rags, wooden ears, sea laces are then boiled with chow (do not cook for too long, do not worry about steaming behind uncooked, which is mainly the smell)。
  • 23
    The mushrooms are washed and then go to the ti, torn into a little soup pan and boiled for three to five minutes。
  • 24
    After the night's cold, they cut small pieces of cuisine。
  • 25
    All the dishes are put in the bowl for about 15 minutes with a little salt plastered。
  • 26
    It's full of pickled culverts, so a bowl of fragrances is basically in shape。
  • 27
    With a big spoonful of soup, the fragrance can be sealed with a shampoo and steamed for about 30 minutes。
  • 28
    The steamed fragrance bowl unplugged the skin sheet (cautify the steamed hand, don't ask me why I knew - | | ) ) ) ) ) ) ) ) ) ) ) ) ) ) ) ) ) 。 。 。 。
  • 29
    Just pour some hot soup before you start。

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