Qin Xing-maru
By VicentaLakin
Recipe Recommendations
- pork 400 grams
- lotus root half-section
- cooking wine 10 grams
- octagonal of 2
- cinnamon 1 small piece
- Soaking fungus few
- salt appropriate amount
- soy sauce appropriate amount
- spinach 2 pieces
- eggs one
- oyster sauce appropriate amount
- starch appropriate amount
- sugar 3 grams
- diced green onion 5 grams
- ginger 5 grams
- onion appropriate amount
- ginger slices appropriate amount
- leek 2 pieces
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Qin Xing-maru
1
The food is purified, the meat and the omelet are cut into pellets, the onion and the ginger cut off are in a bowl, and the wine is distributed。
2
Salt, sauce, pepper powder。
3
Roast powder, eggs。
4
Full and even, back up。
5
Take a quarter of the meat pie and make your hands big balls。
6
It's so hot, it's so hot. (The meatballs fall on each other by the right hand before entering the pot, making their shape better)。
7
In the course of the bombing, the ball was turned over with long bamboo chopsticks, which evenly heated the ball。8
It blows to the skin, hard and yellow。
9
Blow up four pills in turn。
10
Take a small bowl and put it in eight horns, cinnamon, onions, ginger chips, pepper powder。
11
Influencing of soy sauce, odour and a small amount of salt (low or no taste)。
12
With fresh soup or boiling water。
13
Put the juice into the big bowl with the balls。
14
Enter the boiler, evaporate for about 40 minutes。
15
Spinachs, argon yellow, purified slices, muscular follicles softly washed in small pieces。
16
Put the fresh soup of the steamed ball in the pot, pour it into the platinum oil, put sugar in it, and pick up the water。
17
Down to yellow, little fire to sticky。
18
Just pour it on the balls。