Pork veal
By VicentaLakin
It's getting hotter, and everyone's appetites are changing, and I'm not gonna eat any of the hot noodles I like. Ha, ha, the dumplings I've packed for you today, and I've been trying to cook for you, and then I'm thinking about steaming them up. The chubby bites are the soup that comes out. It's beautiful, and the nutrients don't run out, and the steam skins are strong. I've made the juice with curry and soy sauce
Recipe Recommendations
- dumpling skin half a catty
- pork stuffing 300 grams
- Chinese cabbage 300 grams
- carrots half a
- eggs a
- green onion appropriate amount
- salt half a teaspoon
- soy sauce 1 scoop
- oyster sauce 1 scoop
- white sugar half a spoonful
- ginger 2 tablets
- pepper appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Pork veal
1
Pork made mud
2
(a) Bellows are cut in pieces, a little salt is added, they are modulated, and they are kept silent for five minutes, and then squeeze out water with their hands or gauze
3
Carrot shredding
4
- Rubbish in the pork mud and squeezing out the water
5
Add onions and ginger marrows
6
Into an egg
7
(b) Invoking half a spoon of salt, a spoon of raw smoke, a spoon of oil, pepper powder, half a spoon of sugar, a proper amount of perfume, a proper amount of chicken, and stinging it in the direction of a clockwise chopstick
8
(a) Made of meat
9
Take a skin and put it in a proper amount of material
10
Pack all the dumplings in turn
11
(b) Firing water into dumplings, evaporating the fire for 8 to 10 minutes and evaporating the fire for 3 minutes; in the case of frozen dumplings in the refrigerator, it is recommended that the boilers in cold water be evaporated and that the dumplings be thawed slowly using steam
12
The perfumed dumplings are steaming
13
Put some sauce on it. It's an appetite