Power-pressure pan, Eastside
By VicentaLakin
It's good meat, it's troublesome, it's difficult, it's time-consuming, it's dangerous to cook; it's easy, it's time-consuming, it's time-efficient, it's good, it's good
Recipe Recommendations
- Pork belly with skin 800g
- onion appropriate amount
- soy sauce 100ml
- Shaoxing wine 150ml
- rock sugar 40g
- Jiang appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Power-pressure pan, Eastside
1
Material maps。
2
(b) Water from the bouquets of flesh: cooling water into the pot, heating the fire to boil, maintaining it for three or five minutes, producing pure blood and extracting it from the ground
3
Scratch the pig skin with a blade (and if there's a bush, find a little scab, like a “brow clip”, ha-ha-ha), cut into a square large
4
A layer of onions and ginger blades laid on the base of the inner pan of the electric pressure pan
5
(a) To lower the meat loaf, line it down on the bottom of the pot and add soy sauce, wine and ice sugar
6
Cover the lid, connect to the power supply, follow the instructions for the use of the electric pressure pot, select the meat chops, the oscillation function, and do not forget to press the Mid-Range Feeder key (which is to be turned over in the middle); the pressure cooker starts cooking with a default time of 45 minutes
7
(a) The pressure pot automatically vents at the countdown of 10 minutes, prompts the mid-to-medium addition of vegetables, opens the hood of the pot, turns the pieces over the face and turns the skin up; covers the top of the pot and automatically starts cooking
8
After cooking, wait for the pressure pot to complete the automatic exhaust
9
After the automatic exhaust, you can eat. In order to ensure the taste of the meat in the east slope, it would be advisable to hold on for a little while — to remove the pieces of meat, to drain the skin upwards into the voltage, and to water the filtered raw soup juice
10
It's standard practice in the east slopes of the tunnel。