Sakayama meat

By VicentaLakin

Sakayama meat
There are many kinds of shampoos, and they are sore, dry and sour, but the most famous are the grubs of the grubs, which are red, smelly and thick, and sour, which can be used to make the shampoo noodles, dry and dry, or lards。

Recipe Recommendations

  • pork belly 750 grams
  • cooking wine 10 grams
  • vinegar 75 grams
  • soy sauce 20 grams
  • Spicy noodles 20 grams
  • salt appropriate amount
  • shisanxiang 5 grams
  • octagonal appropriate amount
  • cumin appropriate amount
  • geranyl appropriate amount
  • onion 15 grams
  • ginger slices 15 grams
  • dried chili 3 grams
  • MSG 3 grams
  • salad oil 250 grams

Steps for Sakayama meat

  • Make Sakayama meat step 0
    1
    Five flowers to wash。
  • Make Sakayama meat step 1
    2
    Cut to about two centimeters。
  • Make Sakayama meat step 2
    3
    All cut well。
  • Make Sakayama meat step 3
    4
    Onions, ginger chips, eight horns, fragrance leaves, fragrances, dry spicy。
  • Make Sakayama meat step 4
    5
    Spicy noodles, vinegar。
  • Make Sakayama meat step 5
    6
    50 grams of salad oil in the pot, burning to 50% heat, and putting onions of ginger chili。
  • Make Sakayama meat step 6
    7
    Eight cents, little fragrance, fragrance。
  • Make Sakayama meat step 7
    8
    It smells like fire。
  • Make Sakayama meat step 8
    9
    Put five flowers on it。
  • Make Sakayama meat step 9
    10
    Wine pours, small fire is made for 15 minutes, and then the meat changes。
  • Make Sakayama meat step 10
    11
    Put on spicy noodles。
  • Make Sakayama meat step 11
    12
    Put in 200 grams of salad oil and make 30 minutes of little fire。
  • Make Sakayama meat step 12
    13
    I'm going to put the vinegar and soy sauce。
  • Make Sakayama meat step 13
    14
    Put salt in it。
  • Make Sakayama meat step 14
    15
    13 fragrances。
  • Make Sakayama meat step 15
    16
    Just fill the bowl。

    • Sakayama meat Make Tips

    Sour Soup Preparation Process: Heat salad oil in a pot to about 60% heat. Add minced scallion and ginger and sauté until fragrant. Add diced carrots, soaked and sliced daylilies and wood ear mushrooms, and fried tofu strips. Stir-fry over medium heat until fragrant. Pour in Qishan vinegar and boiling water. Bring to a boil over high heat, then season with MSG, salt, and red chili oil. Simmer over low heat for 20 minutes. Add the meat mince, bring to a boil, then turn off the heat. Sprinkle with shredded egg crepes, chives, or garlic sprouts.

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