Yuko-san
By VicentaLakin
Choosing a three-point-and-seven-skinned pork stew, and chopping the tatters into small pieces, without cutting them too thin, leaves room between the casseroles, better to absorb the soup when it comes to meatballs. The good meatballs will be blown up in the oil pan and into the yellow skin, so that the last four-happiness pills will be made, and they will be full of juicy, and they will bite, and the meat will be full of mouths and fat。
Recipe Recommendations
- pork stuffing 600 grams
- water chestnut 50 grams
- starch 30 grams
- egg white one
- salt 15 grams
- soy sauce 30 ml
- shisanxiang 1 gram
- onion ginger water 150 ml
- oil appropriate amount
- soy sauce 20 ml
- sesame oil 10 ml
- aniseed of 3
- cinnamon one
- pepper several
- onion 2 length
- water 800 ml
- salty fragrance
- halogen
- an hour
- senior
Steps for Yuko-san
1
Cut off onions, ginger slices, crushes。
2
Put onions and ginger in the pot, pour water in appropriate quantities, activate any functional key, burn onions and pour them into the bowl for 150 ml。
3
The meat is placed in a clean container with 10 grams of salt, 30 grams of starch, 1 gram of 13 fragrances, 10 milligrams of perfume, and a single egg clean-and-pushing mix。
4
Put it in the soy sauce and continue to pick it up, and then insert 150 ml of ginger onion twice into the meat pap, and throw it up。
5
Add tatters, grabs evenly, and then folds into meatballs of equal size。
6
A proper amount of oil was poured into the pot, which heated up into the meatballs and exploded into gold。
7
The remaining onions are placed directly in peppers, cinnamon, onions, large materials, fried balls and water。
8
Cover the pan and activate the cauliflower function。
9
Cooking ends up just fine。