We'll dry the meat
By VicentaLakin
They consume platinum, and then once more the platinum of corn coats, with drying, a little bit more, and then when they bite their teeth, they squeeze a pot full of thin skin, and then they squeeze and fill up all the holes, and they're cut off from each other。
Recipe Recommendations
- Dried bamboo shoots 290 grams
- cooked bacon 300 grams
- ginger and minced garlic appropriate amount
- onion 2 pieces
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- Yeerba powder 420 grams
- water 360 grams
- corn coat several
- salty fragrance
- steamed
- several hours
- simple
Steps for We'll dry the meat
1
Pumps: 290 grams of drying prepared, 300 grams of gravy cooked, a proper ginger and garlic paste, two onions, a proper onions, a proper salt, a proper white sugar, a proper platinum。
2
Separate the meat from the skin, thin, fat, cut into Ding。
3
Nice drying, cut to the end。
4
It's hot, it's fat, it's hot。
5
Fat to half-dry, pull aside, add garlic paste, then mix it with fat。
6
Join the drying, double-fried。
7
I'll put it in the gravy。
8
A small amount of water, raw, salt, sugar, beryllium oil, evenly fried。
9
Turn it up and dry it up
10
Fire out。
11
Get out of the pot, get cold。
12
Flour: 420 g of platinum, 3600 g of water, and several corn coats。
13
Put water in the big bowl with powder。
14
Squeeze into soft and moderate noodles。
15
Split into 14 equals。
16
Press it into a circle and put it in a pie。
17
Pack it, shut it。
18
Make it an elliptical, put it on a corn coat。
19
Cut the long part of the corncoat and put it in the steambox。
20
In boiling pots. Cover the pan and steam for about 10-15 minutes。
21
Turn off the engine, unmask。
22
Out of the pot, dry。We'll dry the meat Make Tips
The spices can be adapted to their own tastes. Noodle water needs to be increased or reduced as appropriate. The evaporation time shall be adjusted as appropriate to the size of the leaf plume。