Blasted salt
By VicentaLakin
Salted meat, a common food that came to Chongqing, is simple, but very good to eat, and its practices vary, generally from bean or bean petals to beverages. I make my own saline. It's for bean petals and soybeans. Today's salted meat with green pepper and onions。
Recipe Recommendations
- pork leg appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- Pi County Douban appropriate amount
- douchi appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
Steps for Blasted salt
1
All foods are cleaned, ginger slices, onions, dry pepper slices, appropriate amounts of peppers, soybean petals, and soybean spares。
2
Pepper, onions cut。
3
Pork leg to skin slices。
4
One drop of wine, one quarter of a meal, one half of a sugar, and an appropriate amount of fresh water to the sauce。
5
The hot pots are cold, and the slices of meat are turned to fat。
6
All the sauce in one down to the red oil。
7
It's just that I don't know what to do。
8
Down into the sauce。
9
The fire is closed and the chickens are boiled。Blasted salt Make Tips
Ps: 1. You can use pork leg meat or pork belly to make Salt-Fried Pork, and the meat slices taste best when stir-fried with some fat. 2. Salt-Fried Pork can be stir-fried for a longer time; it is fragrant when the fat slices curl up and the lean meat becomes slightly dry. 3. The ratio of broad bean paste, fermented black beans, and dark soy sauce can be adjusted to your own taste; I usually use one tablespoon of broad bean paste and fermented black beans, and a quarter tablespoon of dark soy sauce for color. 4. Green peppers and onions do not need to be stir-fried for too long; just cook them until they are done. 5. There are many varieties of side dishes for Salt-Fried Pork. Besides green and red peppers and onions, you can also use garlic shoots, dried tofu, carrots, cabbage, etc., as long as they are vegetables that aren't too watery. 6. The broad bean paste, fermented black beans, and dark soy sauce are already very salty, so there is no need to add salt.