Hang Sansook
By VicentaLakin
Recipe Recommendations
- Water hair and meat skin 150 grams
- minced fish 75 grams
- cooked chicken 75 grams
- cooked pork tripe 75 grams
- white soup 150 grams
- Shaoxing wine 10 grams
- white sugar 2 grams
- refined salt 1.5 grams
- MSG 1.5 grams
- wet starch 15 grams
- cooked lard 50 grams
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Hang Sansook
1
(b) A 5 cm-wide, 2 cm-wide diamond horn slice with hulls2
(b) Chicken washing, cooking and cutting up of 4 cm and 1 cm wide3
The pig's belly is alkaline, purified with water, and cooked up in pieces growing 4 cm wide and 4 cm4
(a) Winter thaws, washes, boiled water, and cut into pieces of the size of the belly of a pig5
(a) Strawfish kill and eat 75 grams of pure meat, cut to pieces, water and salt, mutilate in the same direction, and mix with egg purified, wet starch, and eventually with smelt and pig oil, and become fished6
(a) The pork is cut to pieces, with a small amount of salt, and three meatballs, fertilized with hot fire7
Strawfish is made of three fish bellows, placed in cold water and cooked with little fire8
(b) Piggy oil, 7 grams of onion oil, fragrance, fragrance, fragrance, larvae, slices of pork, slices of pork, shrimp and meatballs, to be added to the pot, with yellow, soy sauce, salt, white sugar and white soup 150 ml, to be burned9
(b) The infusion of smelt after boiling, with a thin wet starch, and the rinding of pig oil and a three-gram plate of onions10
The ball is placed around the plate, covered with dried ham。