The cage bag
By VicentaLakin
He brought fresh donkey meat, a small cage bag, a tumble of water, a tumble of soup. In my country, there has been a saying from ancient times to the present, that is, dragon meat in the sky and donkey meat in the ground. In the latter sentence, we all affirm that the beauty of donkey meat is very difficult to untangle. Ass meat, however it is cooked, is delicious, with delicious donkey fire and more delicious donkey dumplings。
Recipe Recommendations
- donkey meat 400g
- fat pork 50g
- onion of 2
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- oyster sauce half a spoonful
- pepper powder half a spoonful
- spiced powder a little
- sesame oil a little
- salt 2 tablespoons
- chicken essence half a spoonful
- water appropriate amount
- oil 5 scoops
- salty and fresh
- steamed
- an hour
- simple
Steps for The cage bag
1
The raw materials – the donkey's meat is blistering for an hour, the ginger and garlic, the fat and the onions are ready。
2
Ass meat and onions, and onions, and onion and garlic, are pulverized in one direction with water, a little bit of water in the middle of the pedal, and pulverized。
3
Add all the fabric blending。
4
With hot water and face, covered in wet cloths for half an hour, made up of small agents, wrapped in small buns, and skinted。
5
It's oily, it's steamy, it's watery, it's off at 18 minutes。
6
The finished product。
7
There's soup, smelly。