Chinese Food
Mutton liver with bun (authentic Sanyuan snack)
(71220 views)It's a long lost authentic Sanyuan snack. I'll make it for you. If you are interested, you can learn. You can't write. But it's really delicious. There's no liver in Xi'an. I bought it in Fuping.
Cooking ingredients
Cooking Steps
Step1:Amniotic hepatectom
Step2:Use a spoon to remove the white muscle from the mea
Step3:To be use
Step4:Chop the vermicelli into about half a centimete
Step5:Chopped coriande
Step6:Half of the noodle is about a short time, not as long as steamed buns and steamed buns. My aunt said 2 hours in summer, 3 to 4 hours in winter, and of course, fermented flour for 10 minutes
Step7:If you knead the alkali into the flour, you need to use a knife to rub it into the flour so that there won't be any grains in the flour. Maybe it's too much, so I suggest you make it yourself.
Step8:This is the alkali bag. If you see it or hear it break, you can knead it
Step9:Roll to thick slic
Step10:Brush with vegetable oi
Step11:Make it into a bun and remember to stick i
Step12:Burn it to scorch yellow on both sides
Step13:Chopped scallio
Step14:Stir fry mutton liver to white, put a little wine (the white wine we use) stir fry five spices, stir fry one spoon, pour onion, stir fry one spoon of soy sauc
Step15:Stir fried with vermicell
Step16:If you stir fry coriander with salt, add a little monosodium glutamat
Step17:Put the oil inside the pot into the pot and continue to burn it after being clampe
Step18:God。 ThisisAMAZING。。。
Cooking tips:The liver must be fresh. We've made a big meal, so you can increase or decrease it as you like. Don't fry the whole process for too long. There are skills in making delicious dishes.
