Pork-killing
By VicentaLakin
From December to December, time traveled so fast that it was self-righteous to think of the year, when the eaters were naturally more conceited, remembering that when we were young, we were going to spend a year in rural homes, and that grandpa was always going to kill old pigs, and to treat our parents, who came home to visit home, the most unforgettable food, which was the gruelling pig-killing food that had left me and the simple and intimate way away
Recipe Recommendations
- Stewed pork head pork 200 grams
- pork tripe 150 grams
- pork intestines 150 grams
- green garlic sprouts 3 trees
- pepper of 5
- ginger slices of 4
- soy sauce 2 tablespoons
- salt
- liquor 1/4 tablespoon
- balsamic vinegar
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pork-killing
1
Prepare a halogenated pork head, buy back the porcupine belly and fat intestines and wash them with cold water..
2
the head and hog bellows are thin, fat intestines are slashed to about 1.5 cm wide, ginger is sliced to silk, garlic is cut to the inch, then cut out from the middle, pepper slashed..
3
It's hot and hot..
4
Scrambled meat slices, belly slices and fat intestines, turned the fire into fire..
5
When the meat slices turn into oil, they pour into the slices of pepper, and the fire goes evenly..
6
When pepper starts to release the spicy, it pours into the soy sauce, boils in the fire, evens in the colours, then the wine continues to boil, at which point the wine and the meat will be perfectly mixed and distributed..
7
It's crucial that the amount of salt be kept under control
8
When the smell is fixed, it's in the ground, and it's in the ground
9
A little vinegar, a little burning, a little taste, and a few different tastes and tastes in the middle of a dish, which is a first-degree killer, whether it's for wine or for dinnerPork-killing Make Tips
1. All ingredients should be sliced as thinly and evenly as possible. When stir-frying, start with low heat, then switch to high heat; be sure to control the heat carefully. 2. There are no strict restrictions on the ingredients for Sha Zhu Cai; various mixed meats can be included. Aside from pig's head meat being essential, the other two can be freely substituted with kidney flowers, heart slices, tongue, liver tips, etc.