Pork radish rag
By VicentaLakin
I made white oil yesterday with pig fat. The rest of the oil was used, and I cut it down and put it in a pork radish pie, which, after the buns were fertilized, was delicious and juicy。
Recipe Recommendations
- pork stuffing 200 grams
- shredded green radish 150 grams
- oil residue 300 grams
- high-gluten flour 500 grams
- yeast 8 grams
- salt half a spoonful
- soy sauce 1 scoop
- soy sauce 1 scoop
- oyster sauce 1 scoop
- cooking wine 1 scoop
- onion appropriate amount
- shisanxiang 1 scoop
- minced garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork radish rag
1
200 grams of thin meat cutter and cut it to pieces。
2
The slag is also cut to the ground。
3
Blue radish washes and wipes。
4
And radish water。
5
The oil in the radish is washed with fresh water。
6
I don't like long strips。
7
Crushed radishs into pigtails and oil slags。
8
Scratched to the end。
9
Pour the ginger paste in the pot. Add raw, old, oil-consuming, wine-rich, and 13 fragrances (as the slag contains a large amount of grease, it is not used for cooked edible oil)。
10
Smuggle even and pick up half an hour。
11
High-strength flour, yeasts, salt and clean water are mixed into smooth-loafed groups and fermented with lids。
12
Fermentation to twice the size。
13
It was torn with its hands and its internal structure was rich。
14
After 20 minutes of waking up the noodle, it's made into an insect。
15
Scrambled into buns。
16
Packed in a package of 18%。
17
Packed buns into the bamboo cage。
18
Get on the pot for 20 minutes。
19
It's finished。