Lao Bai's lunch today shared: home-cooked vinegar slip cabbage, halal food button pine meat, green pepper bean skin.
Focus on the method of pine meat: you can use beef stuffing or lamb stuffing, I use beef filling, creak, green onion and ginger, starch, salt, oil crust.
Mix the beef filling and creaking and mix the starch, salt and minced shallots and ginger, add water and mix it into soft and hard moderate use, spread the oil skin with water starch and then put the meat filling and then put the water starch to wrap it, cut into suitable rectangular cubes, and wait for the oil to start frying until it floats up and cooks.
The pine meat in halal dishes can be eaten cold or hot, especially if it is just fried out, it is called a fragrant. It can also be placed in a bowl to be steamed: relax the meat in the bowl, the appropriate amount of soy sauce water, steam the onion and ginger for 20 minutes, then buckle the loose meat on the plate and then add the soup back to the pot with water starch sesame oil sauce and pour it on the pine meat, and the button loose meat will melt in the mouth.
I remember that when I was a child, I could only eat pine meat in the New Year, and now I can eat it at any time when I am rich in substances.
