Pork dumplings
By VicentaLakin
Summer is the season of the fungus, and we can't eat fresh bacteria, we can buy dry bacteria. But wild fungus is fragrance, made of pork and buffalo liver, made of fried dumplings。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pork dumplings
1
Cow liver bulge for half an hour, clean up。
2
Chetin. Wild fungus is really fragrance, unlike artificially grown, without smell。
3
Garlic and ginger have hand-stranglers to pull into pieces and start with a fragrance。
4
We've got meat and buffalo hepatic pellets. Fried. I bought front leg meat, fat and thin, and made dumplings. I'll fry the meat and then plant the bacteria. Parity salt and taste are extremely rare (or soy sauce)。
5
The meat is fatty, it's oily, it's cold in the fridge for hours, it's solid. 'Cause it's fried dumplings, you don't have to put too much in it, it's just a taste. I buy dumplings。
6
Fry the pot, or, like, make a frying bag, pour it with starch. The water is not half the dumplings. The pan covers are good. It's hot. When the skin's ripe, it starts. It's ugly. They'll eat when it's done。
7
This is for the husband. Hot air. It's gonna be cold。Pork dumplings Make Tips
Cow hep is a wild fungus, cooked and made. To put on garlic. It's better without a pot. I'll fry it with a pan or sticky. We'll wash the pot and fry it。