Quite a lot
By VicentaLakin
This dish is a dish for dinner every year. It makes sense to have family reunions in New Year's Eve. This one is a special one for dinners and dinners, and during the spring season, to control the fats, I deliberately improved the four-margins I used to blow up in red burning, and this year you'll like the four-margins I've added to the lotus, tastes good, tastes good, looks good, looks good for the young, uses the oil, increases the looks of the vegetables, and believes that this is an improved one
Recipe Recommendations
- pork front leg meat appropriate amount
- rape 8
- lotus root a subsection
- carrots 1 tablet
- diced green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- Shaoxing wine 1 scoop
- pepper water 1 scoop
- soy sauce a spoonful
- oyster sauce a little
- chicken essence a little
- dry starch a little
- sesame oil a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Quite a lot
1
Scorch the four-secular food
2
First of all, we cut the lotus into thin pieces and cut the threads in the end。
3
Cut the meat into thin slices after it has been unfrozen, and then cut it into crumbs (with a little water when it is cut) and put the lumber in the crumbs。
4
It's like cutting the meat and the lichen apart again and again。
5
Then chop it in the tub。
6
It is then used to remove the dry starch and other onions and to stir up。
7
Then pour in the dry starch。
8
Smash it and pour it to the onions。
9
Tune it up and become a pie。
10
Then it's made into four big balls。
11
Put it in the plate to the steam pan for about 8-10 minutes。
12
Clean the oilseed while waiting and cross the bottom。
13
One drop of oil and a little bit of oil and then water。
14
They then remove the extra moisture, cut the carrots into short threads and put them in the knife。
15
Maroons steamed out the pot。
16
Empty the pot of excess water, add a little soup, burn a little salt and chicken, and then pick up a little thin。
17
Then put the ballballs in the middle of the tarp, just put on the juice。Quite a lot Make Tips
1. I used lotus root; it would be even better with water chestnuts.
2. I used light soy sauce and oyster sauce; if I used regular soy sauce, the color would be too dark and not good-looking.
3. You must stir it thoroughly so that the appearance and texture are better.
4. Add Sichuan peppercorn water while chopping to make the meat more tender and smooth.