The horse's gravy is a meat dumpling

Mater, alias Long Lives, Long Lives, Five House Grass, Horses. There's another way home: the rat's ear, the locals call it garb. It is typhoid, odour glyphosmic; it has thermal detoxification, water wet, blood-swollen, etc. Not much of the field was grown when they were children, but the field was long and every summer they were tanned and made of it by the end of the year. It's the first time I've made dumplings with fresh meat

Recipe Recommendations

purslane appropriate amount
fresh meat paste appropriate amount
dumpling skin appropriate amount
shrimp skin appropriate amount
ginger appropriate amount
chives appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
salt appropriate amount

salty and fresh
cook
half an hour
simple

Steps for The horse's gravy is a meat dumpling

The horse teeth from the ground。

Remove the moustache and clean it up。

Open the pot。

Put the horse toothbrush in the pan, burn it, flip it with chopsticks, just make it soft, don't burn it again。

Put the burnt horse teeth in the blue. Let go

It's finished in two or three days。

Get the dried horse teeth out of the water. If you want to hurry, use warm water。

When pickles are dry, you can add the meat to the ginger

When the horse's teeth are emptied, the water is drained, the water is pumped in the boiler and then burned again。

After the water, it's cold。

Squeeze the water and cut it on the plate。

And then you mix it with meat and shrimp skin。

Take a dumpling and put it in a proper amount。

Squeeze yourself like shape. Packed dumplings。

I'll just add salt to the pot and dumplings to the dumpling skin。

Load up and eat。