The cage bag
By VicentaLakin
Soft skin, juicy inside。
Recipe Recommendations
- hind leg meat 600g
- flour 750ｇ
- green onions 1
- ginger 1 block
- salt a little
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- oyster sauce 1 scoop
- cooking wine 1 scoop
- chicken essence appropriate amount
- pepper appropriate amount
- pepper powder appropriate amount
- edible oil appropriate amount
- qingshui appropriate amount
- white sugar appropriate amount
- baking powder 4g
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for The cage bag
1
The face is pouring into the flour basin, where it is mixed with sugar and fermented powder, which is smoothed with warm water。
2
Prepare meat, ginger and onions to wash。
3
Ginger onions cut into little pieces。
4
Meat cut into small pieces。
5
First, the meat is hung from a meat grinder。
6
Hang the onions and the ginger, and pour the meat evenly。
7
Put the hanged meat in a big bowl。
8
It is filled with raw, old, platinum oil, wine, sugar, chicken, pepper powder, pepper powder, cooking oil and water。
9
Smuggle in one direction with chopstick sauce。
10
Noodles are ready。
11
It's nice to have a nice face-breathing and growing strips cut into small pieces。
12
Smash。
13
Put a spoon of meat。
14
Packed little cages with a second awakening。
15
Steaming on the water pan for 12 minutes and three minutes。
16
The thin, big cage is evaporated。
17
The finished chart。The cage bag Make Tips
Raw, platinum and old, with salt added as appropriate。