Tiger-skinned quail balls
By VicentaLakin
This ball, the hidden Queen, a bite with meat and eggs and a surprise。
Recipe Recommendations
- pork appropriate amount
- quail eggs of 24
- green onions 1 piece
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- sesame oil appropriate amount
- shisanxiang appropriate amount
- oyster sauce appropriate amount
- chicken essence appropriate amount
- rock sugar 2 blocks
- bean curd appropriate amount
- cooking wine appropriate amount
- cinnamon 1 block
- octagonal of 3
- geranyl appropriate amount
- pepper appropriate amount
- dried chili of 2
Steps for Tiger-skinned quail balls
1
The pork is amplified and the onions are cut to the ground, and the meat is cut with water。
2
Pumping raw, old, oily, edible oil, stork oil, salt, 13 fragrances and chickens in a meat pap in a single direction can be added to their home taste。
3
Smash the good meat pie。
4
The quail eggs are cooked in cold water to skin。
5
It's like wrapping quail eggs in meat。
6
Packed pills。
7
Put more oil in the pot, it's 50% hot, it's a ball, it's a fire。
8
It'll blow to yellow on the skin。
9
The rest of the quail eggs were blown to the skin。
10
Keep the right amount of oil in the pot。
11
I'll put the ballball eggs in, and I'll let the old squirt oil out。
12
A proper amount of water without food, a proper amount of salt, acupuncture。
13
The fire breaks open, the little fire boils for about half an hour, the soup gets less, and the fire is enough。
14
Bite a bite and have meat and eggs。