Plum-crunch
By VicentaLakin
This dish, while not looking so good, tastes very attractive, very fragrance, very distasteful
Recipe Recommendations
- plum dried vegetables 100 grams
- pork belly 500 grams
- dried chili appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- slightly spicy
- burn
- an hour
- simple
Steps for Plum-crunch
1
Plum cuisine
2
Plum cuisine用热水浸泡进行涨发。
3
然后，把泡透涨发好的Plum cuisine反复清洗干净去掉泥沙，拧干待用
4
Scrambles and heat, and a little bottom oil to go to five flowers for fried。
5
It's a little old-fashioned。
6
It smells good
7
下Plum cuisine翻炒均匀后注入满过Plum cuisine的开水
8
The kettle was burned and turned into a flame for 40 minutes。
9
After 40 minutes, the meat is collected with a fire, and then a little salt and a little chicken sauce is put on the sauce. Once the soup is purified, you can come out of the pan。
10
Characteristics of this dish: red meat, brown cabbage, fragrance, soft meat, salty mouths, delicious smell。Plum-crunch Make Tips
1. Choose fresh pork belly for the best flavor. The meat should be cut into uniform pieces, about the size of mahjong tiles.
2. After soaking the preserved vegetables, wash them repeatedly until they are free of grit and saltiness.
3. The braising time depends on the tenderness of the meat; for relatively tender pork, 40 minutes is sufficient.