Dry red meat

By VicentaLakin

Dry red meat
The recipes -- dry red roasted meat, dry red roasted meat, dryed red roasted meat, etc. -- are very simple to make dry red roasted meat, as long as patience makes the delicious food you want. Drying contains natural vitamins that have some effect on human longevity. The development of vision, growth, upper skin tissue and bones, as well as the growth of sperm are very helpful. This is the human advantage of natural drying, which also reduces weight and weight and prevents cancer。

Recipe Recommendations

  • dried bamboo shoots 100g
  • pork belly 150g
  • garlic 1 piece
  • green onion 2 pieces
  • octagonal appropriate amount
  • Hawthorn appropriate amount
  • edible salt appropriate amount
  • soy sauce appropriate amount
  • MSG appropriate amount
  • cooking wine appropriate amount

Steps for Dry red meat

  • Make Dry red meat step 0
    1
    Drying up with fresh water bubbles to fully stretch, softening
  • Make Dry red meat step 1
    2
    It's the kind of thing you like to do when it's dry, when it's washed up, and you can cut it in fine
  • Make Dry red meat step 2
    3
    Five fragrances cut into a cold-water pot with ginger chips, a spoonful of wine, boil it up and boil it for about three minutes, pour the water, flush it with hot water on the surface of the meat, and dry it
  • Make Dry red meat step 3
    4
    The pot washes, drops into the meat, little flaming sauce, until the meat is a little bit yellow, and when there's a lot of oil, you can go down to ice sugar, and you can go two to three minutes of drying, onions, garlic, and a spoon of twirl
  • Make Dry red meat step 4
    5
    The water must be free of meat (must be boiled) and then, 40 minutes and 40 minutes from the little fire stew, you can turn to the fire for juice, and you can add a spoon of old smoke, and you can get juice while you're working, and you can wear it, and you can't taste enough salt

    • Dry red meat Make Tips

    1. In Step 5, when stir-frying the pork belly, use low heat to render some of the fat out of the meat. If the meat you bought is quite fatty and renders a lot of oil, you can scoop some out and save it for stir-frying vegetables. Pay attention to the color of the meat's surface; do not stir-fry it until it is too dry, or it will turn into pork cracklings. 2. If you find it difficult to control the heat for caramelizing the sugar, you can add the rock sugar later. Put it in when the meat is nearly done stir-frying, sauté for two or three minutes, then turn off the heat and let the residual temperature work. Alternatively, you can skip the caramelization step; sometimes I take a shortcut by just tossing the rock sugar in, stirring it briefly, and adding water to stew it. The final result isn't bad either. 3. In Step 7, when adding water, be sure to use boiling water; this way, the stewed meat will have a springy, chewy texture. The boiling water in this step can also be replaced with beer, Shaoxing rice wine, or stock, so adjust according to your personal preference. 4. Dark soy sauce gives the meat a beautiful color. I am used to adding it in two batches, which makes it easier to control the shade. Since dark soy sauce is salty, pay attention to the amount of salt used. 5. Adding some dried hawthorn or beer when stewing the meat can make it cook faster and become tender more easily. If you have them at home, you can add a little.

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