Potatohead

1

The material is ready: the skins, the tacos, the variety of domestic sauces; the tacos are multiple, one or two is the right meal。

2

Soy sauce, salt, eight horns, onions, ginger chips, etc. are fed into the boiler, and water is poured into appropriate quantities。

3

Five flowers in soup。

4

The fire heats up, and the lids help to accumulate heat。

5

When the water is running, it pours into the right amount of wine and opens the pan's cover, so that the smell of meat is volatilized with the steam。

6

The meat will be boiled in the middle of the journey; it will be boiled for 15 minutes。

7

The pieces of meat come up, the skin comes up, the toothpicks go up, the holes go up, and, because of the heat, some of the fat and soup come out of the little hole and wipe them off with a clean cloth。

8

A small amount of soy sauce will be placed on the skin, the hole will continue, and a layer of soy sauce will be painted, so that the skin will be darkened。

9

The boiler is hotter on the ground floor, a little oil is in the pot, not waiting for the oil, and the skin is down to the pot。

10

It's enough to fry the skin to a little bubble; it's a blackboard: it can make the tissue of the flesh more Gabonese pine and more colorful; but it can also cause water and viscous matter in the flesh to gush, so there's an explosion of oil and personal protection。

11

Scratch a little bit of the meat, and cut a large slice of 3 mm thick。

12

A few spoons of meat soup were cooked in the bowl, and the meat slices were immersed in the soup for a moment, so that the thin meat could absorb a portion of the colour and taste while reducing the stickyness of the edges of the skin and making the code more operational。

13

When the meat is cooked, the taro is peeled and the bad parts are removed。

14

Cut about five millimeters of thick, these are two little tacos, and actually only a little more than one。

15

Queue in the form of a piece of taro, in a large bowl。

16

The space can be filled with slices of meat and tarp accelerants, then the soup can be poured into the bowl, just like the material, and a little sauce on the surface can add to the red velvet。

17

It's in the steam pan and steamed in the fire for about 40 minutes。

18

With chopsticks, you can easily pierce meat and taro。

19

And pour some of the soup from the bowl into a small bowl, and put a large deep plate on the meat bowl, with one hand down, with one plate down, with the meat bowl on it, remove the meat bowl, and pour the steamed gravy into the taro tablet, with some onion onion, and eat without it

20

Potatoheads with meat, fragrance, not greasy

1. Five bouquets have to be multilayered, too fat to eat, too thin to eat, unoiled; five bouquets have to be boiled, which, in addition to being coloured for handling the skin, are good for fragrance and sprayed soup bowls, and the fat and soup in the meat table alone are not enough to sow the tarp; 2.1 ounces of multiple tarts and 5 or 6 pounds of tarts are not very different in taste and nutrition, or even better for conservation and cooking; 3. The time of steam is adjusted to the size of the material, the size of the bowl, and the size of the firepower; 4. The spices are not limited to these, which can be adjusted for the taste of the meat, and which is more dry with pepper. The cooking tools and stoves used are the stainless steel-based boiler pot pottery of rice technology in Germany; the electric pottery can heat up in two circles, the fire power is well adjusted, the frying boils are hot, the pots are so clean, the electric pottery is so beautiful, and the fashionable atmosphere is so helpful。