Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 500 grams
- plum dried vegetables 150 grams
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- salt 1 teaspoon
- oil appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- soy sauce 1 tablespoon
- oyster sauce half a tablespoon
- white sugar 1 teaspoon
- chicken essence appropriate amount
- qingshui half a tablespoon
Steps for Plum chow
1
Five flowers to wash, rinse to dry (some wine can be put on), go to pig hair and cool。
2
Scratch five flowers with old and salt, and salt for half an hour。
3
Plumbs are washed for 10-15 minutes (which is already broken, 10-15 points as described), and if they are emptied for longer, they take an hour。
4
Five flowers fryed with a small amount of oil and made it yellow。
5
I'll turn over the roasted meat, and it'll be a little bit hot。
6
It's cool. Slice the disc, put it in a windmill。
7
I'll fix the sauce, including garlic paste, ginger paste, raw paste, chickens, pelican oil, sugar, fresh water for backup。
8
Plumbs are on top of the bouquet. Get in the sauce。
9
The steam pot fires open the water and turn the fire into evaporation 1.5-2 hours。
10
When it's evaporated, take out the juice and put it in the bowl alone。
11
Prepare a bigger plate, covered in a steamed plum button。
12
Just make the juice soak and pour it on the plum。