Red meat buns
By VicentaLakin
This small-skinned meat bag, the locals' name is the meat bun. The fans are just trying to suck off the extra soup. I'll call it a meat bag。
Recipe Recommendations
- rice dough 2000 grams
- pork 600 grams
- fans Xiao Xu
- shallots few
- Jiang 5 grams
- edible oil half a tablespoon
- salt 1 gram
- soy sauce 20 grams
- soy sauce 10 grams
- chicken essence 1 gram
- pretzel 3 grams
- salty and fresh
- steamed
- several hours
- simple
Steps for Red meat buns
1
The material is treated clean。
2
Onion acne。
3
Magnify the bowl。
4
Chettin, better be a fat pig。
5
Hot pan cold oil。
6
It's hot for salt。
7
Porridge and pepper salt。
8
Fired equally。
9
Put it on。
10
Fire the chicken equally。
11
Put the fans in the soup juice。
12
Smash even。
13
In a bowl of ginger paste。
14
Blend。
15
fermented rice noodles。
16
Scratching air, long strips, grains of rice, which are not beautiful, but tastes better than pure noodles。
17
An evenly-sized agent。
18
Skin。
19
Put the pie on, hold it up, keep your mouth down。
20
All right. Looks like we're in a bun. The locals are called meat。
21
Two fermentations on the steam cage。
22
Two fermented buns。
23
Cover, fire, fire, fire, 25 minutes, fire, five minutes。
24
Steamy rice meat buns。
25
The finished product。Red meat buns Make Tips
The hair was not filmed, so you can read my recipe, "The rice-white-coated bun."。