Meat dumplings
By VicentaLakin
On the Fourth of July, he went out from the river of the tributary and picked up some fresh reed leaves in the suburbs. I love meat! When I'm a kid, I'm going to pack Shanghai-style meat. It tastes great. When I grow up, I leave my home, and I don't come home for lunch, I can't eat my mom's lunch bag. After the Fourth of July, under the guidance of my mother, you will be able to eat the most delicious meat, too happy! Enjoy the taste of my mother's meat
Recipe Recommendations
- glutinous rice 3 pounds
- tendon meat 3 pounds
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Meat dumplings
1
It cleans up, integrates the old sap, mixs it evenly, and adds to the smell of the thick ointment, which also acts as a colouring effect。
2
Three pounds of gravy, cut into large pieces of meat, put salt, raw, raw, old, platinum oil in the fridge for two days in advance for taste。
3
Cleaning of reed leaves in the stream and freezing of refrigerators increases the resilience of reed leaves. The thaw is unfrozen from the fridge before it's packed。
4
Put the reeds in a triangle。
5
Put a small amount of rice in the bottom, and then put it in the pickled orchid。
6
Put the right amount of rice on the top of the flower meat。
7
Seal the reed leaves at the top of the cone。
8
Tie your reed leaves with rope and form four angles。
9
Pack a couple of them。
10
It's cold, and it'll boil for an hour and a half。
11
Cooked twigs, stripped leaves。
12
The fragrance of the raisins and the fragrance of the raisins, and the fragrance of the raisins, with the big raisins, are the best