Plum chow
By VicentaLakin
Relatives sent a large pack of Saushent-based prunes. It tastes beautiful, salty, fragrance. It's said that prunes look dark, don't smell, can heat up, clean, eat, cough, stomach.
Recipe Recommendations
- plum dried vegetables a bowl
- pork belly 500 grams
- octagonal 1 piece
- sugar half a spoonful
- soy sauce appropriate amount
- chives 1 piece
- pepper few grains
- grass fruit 1 capsule
- chicken essence a little
- cooking wine 1 scoop
- salt a little
- soy sauce 1 scoop
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
There's a whole lot of sauchent-based prunes in there.
2
Put prunes in cold water for 30 minutes and wash them and cut them apart.
3
Five flowers to wash, cut in a piece.
4
Put it in the pot and boil it with cold water. Put a couple of peppers, an eight o'clock, and the wine tastes.
5
Cooked meat drys the surface water,
6
It'll blow up to the gold.
7
Chicken onions, old smokes, sugars, salt in a piece of juice, meat skin down in the bowl.
8
Put a little oil in the pot, pour in the cut prune, pour in the rest of the juice a few times.
9
Scrambled plum on the meat. Steam pot for an hour.
10
It's in the plate. It's in the pan, it's in the pan, it's in the pot, it's in the water, it's in the flesh.Plum chow Make Tips
Glossy reddish-brown color, thick and savory sauce, smooth and aromatic pork belly that is fatty but not greasy, tasting savory with a hint of sweetness—delicious braised pork with preserved mustard greens. Do you like it?