One of the eight traditional bowls of "croquettes", radish can also make a good taste.

1. Prepare minced onions, ginger, garlic, and lean carrots. Set aside.

2. Peel and mash the steamed buns.

3. Heat the meat broth until boiling and pour it over the steamed buns.

4. Add the auxiliary ingredients and a little salt (the broth has a salty taste) and an appropriate amount of five-spice powder.

5. What it looks like after mixing thoroughly.

6. When the oil temperature is 70% hot, start frying the meatballs.

7. Fry until golden and float, remove from the pan and control the oil.

Let’s take a look at other ways to make the Badawan:

The traditional Badawan is very complex to make, from selecting the meat, opening the meat, cooking the meat, oiling, filling the bowl, and setting the bowl. , there are no fourteen or five steps that you can’t eat in your mouth.

The main thing to choose when steaming the eight bowls is the meat. You must choose the best quality meat, exquisite meat. If you want to steam the elbows, you must use the hind legs of pigs. You must use pigs that have been eaten for a year. After selecting the meat, the first step is to choose the meat. Cook in a pot. When cooking, you must put cold water into the pot. The skin of the meat should be facing up. If the skin of the meat is no longer elastic when you touch it, the meat will be medium-rare. Cook the meat, add onion, ginger, garlic and add another ingredient, cinnamon, bay leaves, angelica, cumin, local pepper, aniseed, etc. After cooking, spread the sauce on it while it's hot, and fry the skin of the meat. I'm going to have small blisters.

If you want the eight big bowls to be delicious, they must be steamed three times. During the first steaming, nothing is added, it is dry steaming, with high heat for 40 minutes and low heat for 20 minutes. When all the oil is boiled out, add the secret soup, add onion, ginger, garlic, salt, and steam for a second time. Steam for another hour the second time, then add the flavor a third time, pour the soup again, and steam. It's ready to be served in half an hour.