Home version of Eastside
By VicentaLakin
“The earliest place where meat originates is Zhejiang Hangzhou. In 1080, Sudong Poe was living in Yellow County and this method of eating meat was devised because of the small amount of local pigs. Sudong Poe's cooking technique is so beautiful in his "Cooking" song: "Slow fire, water, wood and fire, so that it doesn't turn on it, and it looks good when it's ready. How can we miss this dish when the east slope is so red, so thick, so thick, so thick, and so full of fragrance, fragrances, fragrances and all that tastes
Recipe Recommendations
- pork belly 300g
- Jiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- geranyl appropriate amount
- cumin appropriate amount
- Shaoxing flower carving 250g
- onion appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- tangerine peel appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Home version of Eastside
1
Five flowers cut into squares equal to each other, and a casserole is put in water that is free of five flowers。
2
When the five flowers boiled, they went to the blood, to the foam and to the flesh。
3
Eight horns, peppers, fragrances, etc., are wrapped in gauze into a small package。
4
Ginger blades, onions, bouquets and packs are put into the casserole。
5
The infusion of wine and red sauce is followed by ice sugar and a small amount of salt。
6
When the fire starts, it is made for an hour and a half, so that the meat can be ploughed properly in order to avoid uneven colour, slow fire, less water and more wine。
7
And bring out the roasted five flowers, and take another bowl, and lay ginger chips and onions at the bottom。
8
And cut the cooled flesh into small squares equal in size, and put it in a bowl made of ginger, and pour it into a cauldron and steam it for half an hour。
9
When I got out of the pot, I put in a couple of pre-hot oil leaves, or I wouldn't. The home version of the East slope is shining。