A radish meat bun
By VicentaLakin
When I remember when I was little, there was almost no fresh vegetables after the fall harvest. The elderly make pickles and pickles of mustard and radish, which can be preserved for a long time to deal with the season without vegetables. The mustard is so delicate that it is usually used for cooling, and the carrots are usually cooked because of their relatively soft taste. My favorite is the radish bun。
Recipe Recommendations
- salty radish of 3
- pork 400g
- the dough appropriate amount
- dry flour appropriate amount
- edible oil 2 spoons
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence 2g
- onion ginger Xiao Xu
- salt and pepper powder Xiao Xu
- salty and fresh
- steamed
- several hours
- simple
Steps for A radish meat bun
1
The radish is clean。
2
Scratch, cold water soak。
3
Until the pickles don't taste salty。
4
Get the pork. It's got to be good。
5
Pork cuttin, skinny split。
6
Hot pan cold oil。
7
It's hot for salt。
8
Put the fat on。
9
Fire most of the fat out。
10
Put pepper salt powder。
11
Cut onions。
12
Skinny meat and onions。
13
Let's go, let's go。
14
Dry the pickles。
15
Cut a little。
16
It's the same for meat and fried meat。
17
Turn off the fire, set the chickens and smoke the old ones。
18
It's fine。
19
Nice noodles。
20
Shine the exhaust。
21
Part of the agent skin。
22
Packet。
23
Second fermentation in the steam cage。
24
We'll burn the buns and turn them off in 25 minutes。A radish meat bun Make Tips
It's the same thing as prune meat。