Fowl and meat
By VicentaLakin
IN FACT, IT'S CLAVED MEAT. IT'S SAID TO BE THE OLD PEKING OF THE TUNNEL. FOR A NORTHERNER, I LIKE THE SMELL OF RED MILK. WHEN I WAS LITTLE, I USED TO EAT MILK, RED ROSE MILK. WHEN CHONGQING CAME TO CHONGQING, IT ALSO PRODUCED MILK, BUT IT WAS SPICY MILK, OR RED CREAM, WHICH WAS NOT THE SMELL OF MEMORY, AND MANY TIMES WENT TO THE SUPERMARKET WITHOUT FINDING THE RED MILK THAT HAD BEEN EATEN AS A CHILD. A FEW DAYS AGO, AT A LARGE SUPERMARKET, HE FINALLY SAW THE SALE OF RED EMBROIDERED MILK AND BOUGHT A BOTTLE OF IT AND THEN CAME BACK AND MADE IT. THEY CAN ALSO MAKE CHICKEN WINGS AND CHICKEN FEET. O (∩) O (∩) O (∩) O (∩) O (∩) O ( ) O (∩)
Recipe Recommendations
- pork belly appropriate amount
- SUFU appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Fowl and meat
1
Five flowers cooled into the pot, and five or six minutes after the water went out of the water, leaving it beamed。
2
Three spoons of wine, two or three onions, three or four gingers, more than 20 peppers, two eight horns, two fragrances, and 25 to 30 minutes of curry with fire。
3
A little oil in the pot, and when it's hot, it's in the flesh of the fiery flesh, and it's made out of the skin. (Be careful to cover it with a pan to prevent oil burns from spilling
4
The meat is laid cold and sliced thin, the skin is spread over into the bowl, and two or three pieces of corroded milk are opened with suitable hot water. (The amount of milk can be determined by the amount of meat and its own taste
5
The corroded milk is evenly poured on the meat and evaporated for an hour. I used an electric pressure pan, only for 30 minutes
6
And bring out the steamed five flowers, and pour out the soup, and put the meat to the plate, and then pour on the caviar. (If you have more soup, you can get it in the frying pan and then fall on the meat