It's red meat
By VicentaLakin
Many have labeled Shanghai food as “heavy, smelly, oily, sugary and colorful”, which is more precise in the case of Shanghai's red meat. Add a lot of soy sauce, a lot of ice cream, a few minutes of burning, with no hooks, and the finished product is bright and bright, and it's a representative of the thick cranberry sauce。
Recipe Recommendations
- pork belly 1000 grams
- cooking wine 35 grams
- soy sauce 50 grams
- salt appropriate amount
- balsamic vinegar 10 grams
- rock sugar 100 grams
- onion appropriate amount
- Jiang appropriate amount
- salty and sweet
- burn
- an hour
- simple
Steps for It's red meat
1
Washing five flowers with warm water。
2
Cut into squares of about 3 cm, immersed in cold water, immersed in 25 g of wine, immersed for 15 minutes and breathed in a fine vein。
3
Get cleaned up。
4
Ice cream, old smoke, vinegar, ginger slices。
5
The pot is not hot or hot and the meat is put into the pot。
6
It's been flipping for five minutes。
7
The fatty layer naturally sheds oil, drys the face of the meat and shrinks slightly。
8
Cooking 50 grams old。
9
Make it colored, bring in 10 grams of wine。
10
Turn it upside down。
11
Pour 2000 grams of hot water. The water is barely meat。
12
Pour 10 grams into vanilla, boiled on fire. Turn to medium fire。
13
Throw away the foam。
14
Put onions of ginger chips, caps, small and medium flaming tablets for about 40 minutes, so that the meat skin can be easily punctured with chopsticks。
15
Turn the fire, put a little salt。
16
Add a hundred grams of ice cream and gently flip the meat。
17
After the sugar melts, it continues to burn for five minutes until half-dry soup is received and becomes thick and bright。