Vacuated meat round
By VicentaLakin
The steaming round keeps its original taste, salty and delicious, and then it doesn't get greasy。
Recipe Recommendations
- pork stuffing appropriate amount
- quail eggs appropriate amount
- salt appropriate amount
- cooking wine a spoonful
- corn starch appropriate amount
- soy sauce appropriate amount
- oyster sauce a spoonful
- shallots appropriate amount
- ginger appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Vacuated meat round
1
The back leg of a pig is cut to pieces
2
The quail eggs are boiled to the shells, the pork beverages are filled with wine, the raw, the starch, the salt, and the ginger is mixed with the fresh water until the meat beverage is filled with water
3
We'll mix up the meat, put it in the hand with a spoon, and we'll wrap it in a round
4
We'll set it up in a row
5
Water boils. Ten minutes of fire
6
Corn starch and proper water to water. Pink
7
Pour the steamed crumbs in the pot, add to the raw, oil-consuming, sodium powder, and boil them to the thickness of the soup
8
The soup is pouring on the meat round, with a proper amount of onion flowers, and a simple and delicious steamed meat round。