Plum chow
By VicentaLakin
The flesh is soft, fat and not tired, and the plumb is fragrance. When you chew a piece of plum, you don't feel fat. Plumbing oil, fragrance with fragrance, and plumbing with fat fragrance can really be said to fit。
Recipe Recommendations
- meicai an
- pork belly 600 grams
- oil appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- dried chili several
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Plum chow
1
Five flowers are put in boiling water to boil, when the plume is removed, and onions, ginger and wine are added for 20 minutes。
2
When it was recovered, the sauce was even on several sides and a little wine was made for 15 minutes。
3
There's a little oil in the pot, and you're gonna put the pickled husk down and fry it。
4
Frozen as you like, slice, slice as you like。
5
Cut the bouquets, in the big bowl. I've made a map of my own. I forgot to take a picture. Excuse me
6
Aramite dry vegetables are soaked with hot water, two hours in advance and thoroughly washed. It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot。
7
Scrambling。
8
Falling on a well-coded bouquet, steaming on a pot, steaming on a fire, steaming on a small fire for 1.5 hours。
9
When it's evaporated, button it up, turn it on。
10
The soup goes back to the pot, and it's on the button, and it's delicious。