Come back to the pot
By VicentaLakin
It's been a long time since the rice family ate pork. Nanomy's a little pigish, actually. It's been a little relaxing lately, and I've been eating a little bit, and of course I'm going to make these classics. Red meat, back to the pot, button meat, soju meat, one at a time. Unfortunately, the result of a little trial is that little people can't eat pork, eat and react, and do it once in a while. It's embarrassing. You'll love it even if you don't like it。
Recipe Recommendations
- pork belly appropriate amount
- garlic moss appropriate amount
- chili appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Douban appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Come back to the pot
1
A boiler pours oil, a fragrance and a soybean petal, and then a five-flower piece of meat turns into oil。
2
Downwards, refresh, salt and sugar, and a little bit of old smoke, evenly out of the pot
3
The mixer。
4
Cooked meat. Sliced slices。
5
A boiler pours oil, a fragrance and a soybean petal, and then a five-flower piece of meat turns into oil。
6
Downwards, refresh, salt and sugar, and a little bit of old smoke, evenly out of the pot。Come back to the pot Make Tips
For pork belly, the best kind is the well-marbled cut. In addition to broad bean paste, fermented black beans can be added to the seasonings. The meat slices must be stir-fried until the fat renders out for them to be delicious. The amount of dark soy sauce should not be large; just a little for color is enough. Personally, I feel that adding a little sugar and seasoning makes it taste even better. If you are not in a hurry to eat, it will be very easy to slice if you boil the meat first, freeze it, and then slice it.