Chestbone salted egg yolk
By VicentaLakin
Recipe Recommendations
- glutinous rice 1000g
- eucalyptus leaves appropriate amount
- rice dumpling rope appropriate amount
- ribs 500G
- salted egg yolk of 13
- dried morels appropriate amount
- peanut oil appropriate amount
- lard 40g
- salt 5g
- soy sauce 40g
- cooking wine 15g
- soy sauce 5g
- oyster sauce 10g
- white sugar 10g
- salty fragrance
- cook
- a day
- ordinary
Steps for Chestbone salted egg yolk
1
Bone bubbles out of blood water, modulates, evenly mixed, freezers all night。
2
The rice was washed with water for four hours。
3
Pick yolk from duck eggs, spray high white wine and bake the oven 150 degrees for five minutes。
4
The sheep's belly is cleaned, then immersed with water for 10 minutes, and dried. It's cooled with salt。
5
Fresh leaves are immersed in salt water for 30 minutes, boiled for another 10 minutes, and moderately dry in cold water。
6
Refrigerated ribs are removed, pickled sauce is available。
7
Pig oil evaporates in the pan。
8
The water pours down, and the juice of the pig oil and the pickled ribs is then put into the rice, so that it can be even。
9
All the materials are ready。
10
There's a lot of ways to wrap a twilight。
11
Packed dumplings are put in the pot, water is pumped, burned and boiled for three hours。
12
Get out of the pot and cool。