Sakarumaru
By VicentaLakin
Recipe Recommendations
- pork appropriate amount
- garlic appropriate amount
- onion appropriate amount
- ginger appropriate amount
- coriander appropriate amount
- cabbage appropriate amount
- pepper powder appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Sakarumaru
1
Porridge, fragrance, ginger, onions, garlic
2
Add salt to the bowl, chicken, pelican oil, wine, pepper powder, wine, peanut oil, evenly mixed
3
Pick two leaves to flatten in the plate。
4
The meat is covered in round-balls and placed on a cabbage, and the boiler is boiled and evaporated for about 20 minutes。
5
Another pot, with a little peanut oil, a little onion onion ginger and a little water, a little salty chicken, and then a little water starch and then water it on the balls。Sakarumaru Make Tips
1. To make the color look good, the cabbage can be added to the steamer later; this way it will come out an emerald green and look very nice. I put it in early, so the color is a bit yellowish.
2. A small amount of starch can be added to the meat filling, but I didn't put any here.
3. Shredded carrots can be added to the sauce to make the colors distinct—red and green—and it will look even better