Fookbag meat
By VicentaLakin
For a northerner, my understanding of the stings was sweet, sticky, fragrance, and all kinds of pies were wrapped in dates, red beans, chestnuts, soy sand... It's like honey, and it's not as good as it tastes like salt when it's the first time you've grown up
Recipe Recommendations
- the minced pork 200g
- glutinous rice 300g
- shrimp 15g
- Single-headed garlic 1 head
- dried mushrooms 12 flowers
- eucalyptus leaves
- rice dumpling rope art. 8
- soy sauce 2 spoons
- rice wine 4 teaspoon
- oyster sauce 1 spoon
- white pepper 5g
- salty fragrance
- steamed
- three-quarters of an hour
- ordinary
Steps for Fookbag meat
1
One hour after the dry mushroom bubble, the silk is cut, the garlic is shredded, the rice is immersed for one hour and the shrimp and four spoons of rice for one hour。
2
The pig's meat is added to the platinum oil and white pepper is made for five minutes。
3
The small and medium fire will make the sole garlic go up to yellow and then put it in shrimp, and the mushrooms will be fried and cooked with pork。
4
Put the rice in the soy sauce, even the soy sauce, boil it with a glass of water and turn it around for five minutes, and keep the fire warm for ten minutes。
5
Fresh leaves are immersed for five minutes, cleaned, sharpened, and crossed。
6
In the middle, the right leaf will roll up, then the right leaf will be drawn to the right and the right side of the right leaf, and it will be churned with a rope。
7
Put it in the steam pan, 25 minutes of the fire, and you can start。