Plum chow
By VicentaLakin
Plumbs, potatoes, meat. Everyone loves it. The colour is red and oily and the sauce is sticky. The plumb is thick, the odour of meat is fat, chewing in your mouth, and watch your tongue..
Recipe Recommendations
- pork belly 300 grams
- meicai 200 grams
- oyster sauce appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- old wine appropriate amount
- onion appropriate amount
- salt appropriate amount
Steps for Plum chow
1
1. Boiled with old wine and made of impurities
2
While it's hot, it's too hot to smoke。
3
Several ingredients
4
The ingredients are cooked together with the meat up to seven, and the raw pots make a little fried。
5
Soaked and refrigerated (more odourier, easily sliced after cooling)
6
1. Slicing thin slices of their own pleasure
7
The skin is on the bottom of the bowl. It's on the top of the plum shop
8
It's not like it's a bad idea
9
Water pours back and picks up
10
Scratch it and put some flowers in it. Over。