How to make The meat trap - VicentaLakin's Recipe

Recipe Recommendations

pork belly 2 pounds
medium-gluten flour 1 kg
onion a quarter of a
Jiang appropriate amount
garlic half a head
soy sauce appropriate amount
soy sauce appropriate amount
white pepper appropriate amount
spiced powder appropriate amount
cooking wine appropriate amount
rock sugar appropriate amount
aniseed of 2
salt appropriate amount

salty and fresh
stewed
several hours
ordinary

Steps for The meat trap

1

Halo meat production: strips cut to a centimetre with skin. The meat and pig skins are made with their own sticky soup, which can be well wrapped in the meat。

2

The authentic approach should have been replaced by a small onion, which I didn't buy, with a common purple onion. Onions cut to a fine end, otherwise it's not easy to fry。

3

The onions were added to the oil pans, which were slowly fried until the brown onion souffles were swollen and the smell was strong。

4

Garlic and ginger cut into a fine end, a little bottom oil is added to the pot, and the fragrance smells。

5

I'm not sure if I've ever seen anything like it。

6

It's made of meat that changes color and adds raw, old, wine, ice cream, big, white pepper powder, chaff and fried onions。

7

All the sauces are even。

8

Add meat-free boilers. Once again, the water boils and leaves the foam。

9

It can be halogenated with a few cooked eggs。

10

After 40 minutes of small fire stew in the lid, a layer of oil is boiled on the surface, which can be left behind if you do not like it. Add salt to taste。

11

One more hour of soup scurry。

12

half a piece of white-haired chrysanthemum made: 1 pound of barbed flour added to 5 g of yeast, 10 g of white sugar and a proper amount of edible oil and swarms, room fermentation for half an hour. the fermented surfaces are polished, divided into small-faced agents, and condensed into two slightly thin cow tongues in the middle, then starting with a roll。