Steaming meat
By VicentaLakin
A fragrance of pyrotechnic fragrances, red colours, spicy scents, and three points warmed up without the entrance. The bacon and the fumigation, which are the same smoked foods, are a single meal with a very different flavor, and they combine into one in the hot dances of the flames, adding a fresh red for a single winter。
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steaming meat
1
The meat was scraped with a knife and washed clean。
2
Soybeans with proper water。
3
Meat, dried slices, dried peppers cut in the seeds, garlic beats, onions cut in pieces。
4
Take a deep bowl, lay the beans and garlic on the bottom floor, put a layer of bacon on the piles, soybeans and peppers, get in the sauce and add a little water。
5
The steaming pot is 25 to 30 minutes away from the fire, to the extent that the fat part is transparent and soybeans are soft。
6
Take out the blend and put the onions on it。