Red meat

By VicentaLakin

Red meat
This tutorial is for beginners, so I have a lot of ideas. I'm making red meat with a taste in it, sweet. Red meat is more important if it's to be colored and oily. It's just that this time the leaf knots are made of rotting skin, and they're good, but they're not the kind I ate at home。

Recipe Recommendations

  • pork belly 500 grams
  • louver knot appropriate amount
  • Pu 'er tea water a big bowl
  • onion 1 tree
  • Jiang 5 pieces
  • octagonal one
  • cinnamon 1 segment
  • geranyl 1 tablet
  • soy sauce 1 scoop
  • rock sugar appropriate amount
  • soy sauce appropriate amount
  • salt 3 teaspoons
  • chicken essence 1 teaspoon
  • cooking wine 2 tablespoons

Steps for Red meat

  • Make Red meat step 0
    1
    Here's a picture of the meat roasting material. If you don't have those spices, ginger is essential
  • Make Red meat step 1
    2
    Five flowers to wash
  • Make Red meat step 2
    3
    Cut pieces (about two or three centimetres square, random size, personal taste, long and shorter periods). Then put water in the pot, and within the country a proper amount of ginger. This step is mainly to go to blood water and to make meat worse when it's cooked in the back。
  • Make Red meat step 3
    4
    It's cold. It'll be two to three minutes。
  • Make Red meat step 4
    5
    Get a kitchen towel in a bowl and put the meat out. The reason why you use paper to suck water is to prevent the frying of meat when it's too much water
  • Make Red meat step 5
    6
    The water in the pot, together with the ginger onions, was poured out, cleaned and added a little oil。
  • Make Red meat step 6
    7
    Pour the meat into the fire。
  • Make Red meat step 7
    8
    You can start with the flesh part
  • Make Red meat step 8
    9
    You can leave the country if you're too hot to get oiled and you can get all over the country。
  • Make Red meat step 9
    10
    Don't pour oil in the pot. It's for sugar. Turn the fire
  • Make Red meat step 10
    11
    Add about one-to-one ice sugar or white sugar. It's better with ice sugar and sugar. Fire will be fired slowly
  • Make Red meat step 11
    12
    It's bigger, so take it easy. If it's sugar, you can just flip it
  • Make Red meat step 12
    13
    When the ice cream gets hot, it's soothing that they're crushed with a pot shovel。
  • Make Red meat step 13
    14
    They're all smashing up and turning into little fires。
  • Make Red meat step 14
    15
    You have to keep mixing or it's easy. It's about to start paying attention when it's this color, 'cause then the sugar changes fast, and it's gonna go out. Drop it
  • Make Red meat step 15
    16
    Chanetizing
  • Make Red meat step 16
    17
    Almost when it's this color, turn on the fire a little bit and put the meat in
  • 18
    The meat drops in and throws them off, so the meat is essentially evenly sugared。
  • Make Red meat step 17
    19
    Bring in the tea ready. It would be better to throw some tea (preferably red tea) directly in a gauze. I didn't have the gauze so I had to flush the tea over and over。
  • Make Red meat step 18
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    I'll add more than three or four times the amount of meat because I'm going to cook for longer. Stomach is cut with water in the middle of the road and with salt too early, and if water is to be added in the middle, water is to be added。
  • Make Red meat step 19
    21
    Put in the ginger onions just ready。
  • Make Red meat step 20
    22
    Plus a spoon and a half, a proper amount of raw, two spoons of wine. Never add salt. It's not easy to rot. It's hot
  • Make Red meat step 21
    23
    This is my leave, and you can either leave it alone, or you can put on other foods and meat that you like, like potatoes and mushrooms。
  • Make Red meat step 22
    24
    The fire opened and then boiled for about 20 minutes。
  • Make Red meat step 23
    25
    Then it's boiled for 50 minutes. If you're new, you always have to see if the water's burned. The amount of water is determined on the basis of the amount of meat and the amount of evaporation caused by the cooking time and the fire in your home. My use is a longer one. When you do so, you can add or delete as appropriate. It's about 30 or 40 minutes before the meat's pretty bad
  • Make Red meat step 24
    26
    Fifty minutes later, if you like a little more halogen, you can almost get thick enough to get out of the pot. (The roasting time of the meat is the size of the meat mass, while the stew can be served with chopsticks to see if the stew is purified. Thin parts are rotten and easily poked in. The fat part is more difficult to cook, and if it still feels more flexible, it means it's not hot enough. Of course, none of this is compulsory, and the specific taste is based on personal preferences
  • Make Red meat step 25
    27
    For the first time, if you can't finish eating – for the second time it's recommended not to refuel in the microwave – because it's dryer – the best way is to steam it in the pot for about 20-30 minutes, and the fat part is softer and fatter。

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