The halogen belt
By VicentaLakin
Seabelts are a highly iodized algae, typically containing 3 to 5 per 1,000 and up to 7 to 10 per 1,000. Iodine is one of the elements necessary for the human body, so it's good for the body to eat a few seaweeds, but don't overeat it. The softness of the sea belt is very much appreciated, and there are many different ways of eating it, if it's a sea ribbon that can cool off, get fried, etc. Today I'm halogenated. It tastes pretty good
Recipe Recommendations
- kelp knot 300g
- Fat pork belly 80g
- octagonal 5g
- geranyl 4 small pieces
- fennel 1g
- clove 2g
- grass fruit 1 capsule
- tangerine peel a little
- cinnamon 10g
- pepper 15 capsules
- licorice tablets 3 tablets
- dried chili 3g
- garlic kernels of 3
- ginger slices 3 tablets
- soy sauce 4 tablespoons
- soy sauce 3 tablespoons
- salt appropriate amount
- cooking wine 2 tablespoons
- chicken essence appropriate amount
- rock sugar 25g
- black pepper a little
Steps for The halogen belt
1
Get all the material you need, cut the meat, scabs of garlic, ginger slices
2
Seaweed knots opened and washed, and then the seaweeds were folded and fixed with toothpicks
3
Thermal oil in the pot
4
It tastes like an oak
5
Add a proper amount of open water, then bring in wine, very fresh sauce, salt, chicken concentrate, ice cream, black pepper powder, and then put it in the sea tie
6
When the soup is boiled, it'll taste like a little fireThe halogen belt Make Tips
1. Open the kelp knots and wash away any sand and dirt inside.
2. You can buy ready-made braising spice packets and sauce at the supermarket to save the trouble of mixing spices yourself.
3. Adjust the saltiness of the braising liquid to your own taste; the above seasoning quantities are for reference only.