Celery meatloaf
By VicentaLakin
Recipe Recommendations
- flour 1000g
- pork belly 500G
- celery 500G
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- Steamed buns seasoning appropriate amount
- edible oil appropriate amount
- salt appropriate amount
Steps for Celery meatloaf
1
Flour is first made of non-claved pasta with appropriate water, with a lid on the basin, for two hours in the sun, allowing it to enjoy the sun bath and to ferment。
2
Cut the celery and cut the flesh into big meats (I'm trying to make the buns heavy), and onions are cut to pieces in a pot, and mixed with the salines, salines, buns, peanut oils, etc., have been made into delicious crumbs。
3
Take a good starter, smooth it, then cut it into a small agent, tumble it into thin skin, put it in a proper amount of pie, and close the mouth。
4
It's raw
5
Put it in the steam pan, wait for about 20 minutes after the water starts evaporating, then cease fire, stop for two, three minutes, and get out