Pickles back to the pot
By VicentaLakin
Pickles have recently appeared on my table, making them easy and fast, eating them and eating them, and eating them underground, with the pleasure of men, women and children, as well as working people who live at a fast pace, often with four feet and no time to cook. On this hot summer, pickles help raise people's appetite, and this is a delicious meal that can't be missed。
Recipe Recommendations
- pork belly 250 grams
- kimchi 100 grams
- cooking wine 1 tablespoon
- white sugar 1/2 tablespoon
- soy sauce 1 tablespoon
- soy sauce 1/2 tablespoon
- garlic appropriate amount
- salt appropriate amount
- hot and sour
- burn
- ten minutes
- ordinary
Steps for Pickles back to the pot
1
Material ready
2
Pork water is cold and boiled to the point where chopsticks can easily pass through
3
Pickles are cut in small slices
4
- Cooked pork
5
And when the pork is dried, it is cut thin, and fat is set aside for cooking oil
6
(a) Oil from fat, leaving some oil and a little slag, while the rest is released
7
7. Porks poured into slices
8
(b) The introduction of sugar
9
(b) The transfer of old and raw smokes to a flat level
10
(b) Transferring a little salt, sodium
11
Put it in pickles, and it'll be fine
12
Done