The cage bag
By VicentaLakin
little cage bag. onions of ginger and water in a juicer. flour 600g + warm water 340g + yeast 7g and swarms (50 minutes of fermentation at the bottom). meat platinum: battery with a meat machine, raw smoke, old smoke, platinum oil, pepper powder, wine, salt, chicken, sugar, corn oil, vanilla oil, with a small amount of onions of ginger, a small amount of onions of onions, a small amount of onions, full absorption of onions, 10 minutes of cooling in the fridge, another half of a bowl of onion ginger, and sticky meat. packed for 15 minutes, water evaporated for 13 minutes to shut down the fire and wait for three minutes before opening。
Recipe Recommendations
- salty fragrance
- steamed
- several hours
- ordinary
Steps for The cage bag
1
Ginger slices。
2
The ginger onions put water in the juicer to make juice。
3
Pork grind。
4
Add all the sauce, mix。
5
Add onions of ginger onions in small quantities, so that the onions may be mixed, so that the onions may be fully sucked into the flesh, then they can be put in a freezer for 10 minutes, then mixed with onions, and then put in a refrigerator, and the last of the onions is sticky。
6
And good pie。
7
Flour is warmed with water, yeasts and fermented with warm water。
8
Rub the airbags。
9
Packed。
10
Put it in an oil-painted steam box for another 15 minutes。
11
The water evaporates for 13 minutes and the fire is closed for 3 minutes。
12
The finished product。
13
Delicious。
14
The finished product。