A bowl of steamed meat
By VicentaLakin
I couldn't find it in the food web today, so I uploaded it, and every year in my home, my family would steam a few bowls, put them in the fridge, re-scramble them when they want to eat。
Recipe Recommendations
- pork belly appropriate amount
- octagonal appropriate amount
- onion ginger garlic appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
Steps for A bowl of steamed meat
1
I'd like to have five flowers and some fat. I'd like to have three cents and seven cents
2
Water and eight cents in the high-pressure pan, garlic on the side, raw old wine and a half-hour pressure on meat
3
You pour oil into the pot, you put it in the sugar fire, you put it into bubbles, you put it in the skin, you make it red on both sides
4
Take a little bowl, lay the skin down on the bottom of the bowl, put torn meat on it, squeeze it down, pour some freshly cooked soup, so the meat evaporates with some good soup。
5
The rest of the oil was poured into the torn meat and evened with salt chickens。
6
Put a bowl on it, burn the fire in the steam pot, steam it for three hours, the longer it lasts, the more meat it tastes, the less oil
7
All right, let's do it. Put the bowl over the button. I don't know if it's the first time I've done this, but it's not very detailedA bowl of steamed meat Make Tips
Sometimes, when steaming, the longer the better; ideally for over five hours.