What flavor do you like for meat? It’s all the boring of the red-burning mouth of the pork belly of South China (*^__^*). I like to eat the pork-baked whimsy. I have made a pork-boiled savory sweet, sweet, salty, sticky, pork-cooked rice dumpling. It’s delicious and delicious. Fork-burned pork with stir-fried pork and then mix with glutinous rice and then add a few large pieces of pork that are not chopped, and the meat is more than the following. I am writing the method of making the barbecued pork quickly. You can refer to the following two general pickling for at least two days to bake for 10 minutes. Brush the honey. The more times you turn over the simmered sauce, the more color you can use the Lee Kum Kee barbecue sauce: https://www.xiachufang.com/recipe/ 177423/Owned with a barbecued pork mouth: https://www.xiachufang.com/recipe/21393/The more the pork roast can be cooked, the pork is fried (this stuff is mixed with glutinous rice, so it is more salty than the crisp) https://www.xiachufang .com/recipe/100387092/包粽子参考图片 I am cutting out the youtube five-Fangzhai package dice video: https://www.youtube.com/watch?v=EtxtjAFupMQ they don’t need to tie the thread, I don’t think it’s just stuffing It’s best to look at the process of the picture process. Watch the video
Stuffing with stuffing: pig hind leg meat cut Xiaoding put Li Jinji pork roast sauce old oyster sauce for more than an hour (I have not tried the length of time on the effect of the filling. I can grasp the meat filling this time for 1 hour. Let it absorb)
Stir fry: Put a little bit of base oil in the pan and stir-fry the diced meat in a bowl. Leave it for a while. Get the starchy water until the meat is filled. Put the onion together and fry until the onion becomes transparent (soft cooked). Put the sugar sesame oil.蚝 生 生 生 生 再 再 再 再 再 老 老 老 老 老 老 老 老 老 老 老 老 老 老 老 老 老
Bag dumplings: round glutinous rice wash Soak for at least 3 hours. Dry medlar leaves also need to be soaked in advance. If it is fresh reed leaves or eucalyptus leaves, it can be washed directly.
Glutinous rice drained water
Take two pieces of eucalyptus leaves and fold them into a funnel shape at about 60 degrees to fold at the bottom (completely sealed)
In the funnel that has been folded, stir the rice with the barbecued pork. You can put a piece of pork that has not been chopped and stuffed. Or put some dried pork with no more than the bottom of the funnel.
Hold the bottom of the left hand with your left hand and hold the folded leaf of the right hand with the right hand.
Use your right hand to fold the right side of the leaf down and press it with your left hand.
Quickly fold the left leaf face down and press it with your left thumb
The left hand will hold the prepared tweezers and rotate the excess part of the crotch leaf clockwise to form a sharp angle.
Hold the carcass with your left hand. Head down. Wrap the bottom of the tweezers (the two ends of the front hand held by the left hand). Wrap two turns and then evenly wrap the other end.
Then circulate two turns, press the front coil, and keep the thread 2, 3 cm.
Straighten with the bottom line
Tuck in and out on the end line of the horizontal line
Packed scorpion compact code in the soup pot. Put a few saucers on the top and squeeze the scorpion. Boil the water of the eucalyptus leaves. Boil at least 2 hours. The longer the time, the better. Then soak for one night. Take it out the next day. Wash it out. Put the refrigerator and even get it done.