Sour sauce and white meat
By VicentaLakin
The sour is a common dish on the table in the northeast, with delicious appetizers, and every family buys a lot of pickles in the fall, and every time it can't wait to ferment and get one to taste. Of course there's a lot of sour sauce, and the most common is sour sauce。
Recipe Recommendations
- sauerkraut an
- pork belly 500 grams
- fans a small handful
- onion few paragraphs
- Jiang few slices
- garlic few cloves of
- red pepper two
- octagonal three grains
- cinnamon two
- salt appropriate amount
- lard appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- sour and salty
- stewed
- an hour
- ordinary
Steps for Sour sauce and white meat
1
There's a way to cut the sour, and the sour leaves are drawn down, a leaf flat, a knife, a knife, a blade, and a tear。
2
The more the leaves, the more the layer, the more the silk is cut out。
3
Five flowers, boiled with boiling water, washed up like eight cents, guacamole, onions, ginger chips, salt, wine, pepper powder. High pressure pot boils for 15 minutes. Scratch, see if you like it, make it yourself。
4
The kettle of onions. Better be lard。
5
Sour sauce, a little salt because of salt in the broth and pepper powder。
6
Pour it into old color. Flip it。
7
Join the soup to cook。
8
Scratch a bouquet of meat into a soup pot, covered in a lid and boiled for 30 minutes. Let the sour juice slip slowly into the meat and the fragrance into the soup。
9
The fans are ready to go in. Bring in a proper amount of chicken。
10
The fans softly ripe enough to make a pot. This can be done, it can be hotter in the winter, it can taste betterSour sauce and white meat Make Tips
This dish needs to be simmered a bit longer to be more flavorful; the pickled vegetables get better and better the more you reheat them!