Onion meat
By VicentaLakin
Onions, homemade specialty. It's a name, it's in the Gobi desert, and it's a rain, and it's full of blue, big, loose needles. There are greenhouse sheds that are already grown. They're very popular at the table. They're very delicious. Snack dumplings, fast-drinking, pickled, and there seem to be fried eggs, but I haven't eaten them. At my house, onions, you have to bring them first. The sweetness of the onion, the integration of the fat and the scent, the lack of enough to eat – but this time, it's packed, there's a lot of people and it's a little trouble. Hey. But I prefer dumplings. Take one in the kitchen and film it
Recipe Recommendations
- Allium mongolicum regel appropriate amount
- pork belly appropriate amount
- wonton skin appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- olive oil appropriate amount
- salt onion appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Onion meat
1
Onions are good, pick clean。
2
Wash the dry moisture, cut the trit。
3
Five bouquets of meat, made together with onions of garlic paste, turned with soy sauce, salt, pepper powder, ripened and colded。
4
The cold meat is put in the onion's tail (which is easy to operate and keeps the onion's scent alive)。
5
A little olive oil, if you don't mind。
6
The package is preceded by a proper amount of salt, and it's flavoured。
7
And nice face thin, scrawny ladders, flour to prevent sticky。
8
Take the proper amount of pie on the skin。
9
Wrap it up。
10
In turn, all the tungstens are packed and covered with micro-wet cloth。
11
The boiler boils water, adds a little vinegar, says it's boiled and sticky。
12
Add it up, boil it up, it'll be ready in a minute。