Beacon pork
By VicentaLakin
Most of the food in the winter is cabbage buns, and most people like to pick up the cabbage with salt, and I'm feeling the nutrients out of my heart, and I don't want to squeeze them out, so they're all ploughing before the pack, one pack is hard to get water, and the other one evaporates with a bit of soup, which is delicious。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- simple
Steps for Beacon pork
1
Put onions, ginger paste, pepper paste, pepper paste, soy sauce, water, evenly mixed。
2
Wash the cabbage, chop it, chop it up。
3
Before the bag is packed, the cabbage is put into the meat and the salt is evenly mixed。
4
The yeast is opened with warm water, flour and smooth noodles, covered with cloth and awakened in warmth. Float swells to about twice the size of the tones, extracts a flat-tempered exhaust and pulls it into an even-sized agent。
5
He flattens the agent, then uses his crutches to skin him。
6
Pack in a lot of pies, take one side and start squeezing the crotch until it's all wrapped up. The bun wakes up for 20 minutes。
7
The cool water is injected into the pot and evaporated in the cages, and the water is ready to evaporate for 20 minutes。Beacon pork Make Tips
The secret to delicious bun filling: You must add water to the meat. Stir continuously in one direction while adding water (do not add too much at a time, otherwise the filling won't become sticky). Keep adding water until the filling becomes sticky, then let it stand for 10 minutes. Add seasonings and salt, and finally, add a few drops of sesame oil and mix well. A basin of fragrant meat filling is ready.