♪ Taste the meat ♪
By VicentaLakin
I really like this dumpling, it's a lot of work, and it's super simple, it's for cleaning and assembly, it's for working people, and for old people who don't know how to use it, and my mother-in-law doesn't use it, no matter how many times I teach her, she doesn't use it, the others are not stupid, and they prefer to do it themselves. My favorite thing in this is that it's easy to wash, and I can wash it off, unlike some of the cuisine knives I can't take off, and every time I wash it I'm careful, the most important is that it's environmentally friendly, unwieldy, clean and water-efficient, and I can exercise my arms and muscles. I'm turning around, turning around, and doing a lot of work! Thank you very much for giving me the opportunity to apply for this trial. This time it's our home-grown flat skin, and then it's frozen in the fridge, and when you're going to eat it, it's easy to unfrozen, and this time it's a little greasy, and it's a good mouth。
Recipe Recommendations
- pork 300g
- Cambria japonica of 5
- onion appropriate amount
- scallion appropriate amount
- Flammulina velutipes appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
Steps for ♪ Taste the meat ♪
1
All the materials are cleaned up and the flat skin is unfrozen
2
Cut the meat into a quadrilateral
3
Let's go clean up
4
The meat and the sliced tarts, the ginger and the onions are in the meat grinder
5
Scattered
6
Put the finished meat in a clean pot, add all the sauce and mix it up
7
Take some meat and put it on the flat skin
8
Squeeze the wheat with your hands
9
Packed flat food. Too many packs at a time
10
I'll put the onions in the pot, and I'll pour the proper amount of fresh water
11
Once the water's open, put it in flat food and golden needle mushrooms
12
Once the water's open, put it in flat food and golden needle mushrooms