How to make Yuko-san - VicentaLakin's Recipe

Recipe Recommendations

pork 400g
water chestnut 3 capsules
lettuce leaves appropriate amount
scallion Subparagraph 1
Jiang 1 small piece
white pepper 1 teaspoon
salt 1/4 teaspoon
cooking wine 1 tablespoon
soy sauce 1 teaspoon
sesame oil 1 tablespoon
dry starch 2 tsp
eggs one
qingshui 2 tablespoons
soy sauce 1 tablespoon
edible oil appropriate amount
ginger slices 3 tablets
water starch appropriate amount

salty and fresh
steamed
three-quarters of an hour
ordinary

Steps for Yuko-san

1

Onions cut to the end; ginger cut out three spare pieces and the rest cut to the end

2

- A little bit of twirling

3

One small spoon, one large spoon, one large spoon of wine, two large spoons of fresh water in a small bowl, evenly mixed

4

Skinned flesh cut into small particles of pomegranate size

5

The fat is cut into smaller particles than the thin meat

6

(a) Combining fat and fat meat and adding small amounts of fresh water many times, while joining the same direction, until the three large spoons of clean water are joined and the meat is soared

7

Add eggs and mix them in the same direction

8

(a) Add onions, ginger paste, white pepper powder, a small spoon of salt, a small spoon of wine, two spoons of wine, a large spoon of oil, a large spoon of perfume, two spoons of dry starch and pellets, in the same direction and evenly mixed

9

Put in one-time gloves (without them, wash your hands), take a proper amount of meat pelt into a ball, and fall between the two hands at least 10 times back and forth to make the ball tighter。

10

Six pills in total (which was supposed to be four, which would have been too big to be six), so it would have been enough to be more or less the same size