Pour the soup and the cage

Recipe Recommendations

• flour appropriate amount
• pork belly appropriate amount
• meat jelly appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• shallots appropriate amount
• Ginger and garlic minced appropriate amount
• pepper appropriate amount
• eggs a

• salty and fresh
• steamed
• an hour
• simple

Steps for Pour the soup and the cage

1

Let's start with the noodles. The yeasts open with warm water and smooth the flour

2

It's said that there are three characteristics, namely three lights: facial light, pelvis light, hand light, as much as possible, and a nice face with a fermented lid

3

You can start fermenting the face. Five flowers, usually for meat sales. Put onions, ginger, garlic paste, a little soy sauce, wine and pepper powder, a little salt, a little egg, a little mix in one direction

4

It's frozen in the pie, it's condensed in a hot, big-bone fridge. It's bought in a troubled supermarket, and if it's not frozen, the soup won't come up, but it should taste good. It's a nice face with a beehive on it

5

Scratch your face with a small, balanced agent. Pink

6

Take a small potion, flatten it with your hand, make it into a tortilla with a crutches, preferably thin in the middle, and put some oil on the cane, as appropriate, in case of sticky cakes

7

Don't be greedy

8

Put your hands on the cake, keep your hands on the edge of the cake and wrap your buns

9

In turn, it's in the chamber, leaving a gap between the two, and it'll rise when it's cooked

10

It's 15 minutes after the fire's up, and when it starts, don't turn it off, open the hood, then turn it off, so the steam water doesn't leak into the pot

11

Look, a big, slow plate, with fresh rice and white eggs

12

If you like it, you can get jealous, and it's hot in the soup bag

Recipe Categories

• staple food
• home cooking