We'll have a snout at noon
By VicentaLakin
Recipe Recommendations
- glutinous rice 1000g
- lean pork 300g
- oyster sauce 4 tablespoons
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- salt small amount
- Jiang 1 block
Steps for We'll have a snout at noon
1
The rice wash was immersed early all night。
2
Pork cut small pieces, ginger washed clean slices。
3
The pork is covered with ginger blades, a spoonful of stork oil, a spoon of wine, a spoon of raw wine, half a spoon of long-smelling, covered with a shrouded membrane, and placed in the fridge for more than 10 hours。
4
Buffed rice is washed with three spoons of stork oil, two spoons of raw oil, half a spoon of old smoke, one spoon of wine mixed, and three hours of salting。
5
Dry leaf bubble hair, with a little salt in the pot for one minute, and cold water。
6
Take two leaves, cut the roots, fold them in the wrong fold, roll them in a funnel form and put them into the rice, put one or two pieces of meat, and lay them over。
7
The spot of the right-hand tiger squeezes out the twig, covers the remaining leaves and ties them with cotton wires。
8
I'll just put the pack in the high-pressure pan and cook it。We'll have a snout at noon Make Tips
The rice is immersed in enough time to be cooked more easily and softer。