Sioux
By VicentaLakin
The most delicious thing about five flowers is red burning, fat eating not greasy, skinny eating not greasy, color looking good, and food tastes particularly good. This succulent red meat, simple practice, with no garlic, preserves the most fragrance of meat and is one of my best foods.
Recipe Recommendations
- pork belly 600 grams
- cinnamon a small piece
- rock sugar More than ten grains
- cooking wine three tablespoons
- soy sauce three tablespoons
- soy sauce half a tablespoon
- salty and sweet
- braised
- half an hour
- simple
Steps for Sioux
1
Five bouquets of meat, selection of five layers of fat and thin. A small piece of cinnamon, more than 10 sugars.
2
The hot water washes the meat, cuts the mahjong, goes into the pot, cold water doesn't last two centimetres, three spoons of wine, puts it in cinnamon, burns the fire.
3
The water's out of the fumigation, turn on the high voltage pan, set for 15 minutes.
4
Turn the frying pot, add three spoons, always a spoon, a little salty, just a little salty.
5
Add ice sugar and melt.
6
I'm going to make it so I don't make it.
7
The juice is evenly wrapped in meat, iced laces, shut off the fire!