Meat cuisine
By VicentaLakin
Although Grandma is no longer here, she is always missed from time to time. When they were young, they often used a large cooker, stuffed firewood, sometimes straw, cooking and cooking in a pot. Grandma used to pick up pickles or dry radish, which is my daily meal, which rarely eats meat. Today I'm making a dish that my grandmother used to make, and rarely did, because it's so hard to get, and it's just something that can't be done, and I feel like it's a real mountain。
Recipe Recommendations
- pig lean meat appropriate amount
- fat appropriate amount
- plum dried vegetables appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- sweet and sour
- burn
- half an hour
- simple
Steps for Meat cuisine
1
Get ready for the prune。
2
Let's get the crumbs soft。
3
Scratch the soft prunes。
4
Cut the skinny and the fat. The ginger slices are ready。
5
The boiler's heating up。
6
Put the fat in the pan and fry the pig oil。
7
When it's made of gold, put in a ginger。
8
Skinned and fried, and proper wine。
9
We're going to fire the thin meat till it's white。
10
At this point, we're going down to the barley。
11
Turn the fire even。
12
Add fresh water and boil the meat. Put more water in order not to burn。
13
We'll dry the soup and add salt and sugar。
14
You can enjoy it。Meat cuisine Make Tips
The preserved vegetables were sun-dried by my aunt herself, and they are very aromatic. The meat definitely needs to be cooked longer; the softer and more tender it gets, the better it tastes.