Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 1 block
- plum dried vegetables 1 small bowl
- bean curd appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- liquor appropriate amount
- white sugar appropriate amount
- oil and salt appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- senior
Steps for Plum chow
1
(a) Put in cold water the bouquets of husks of the thinness of the square, with ginger chips and proper white wine
2
And the fire boiled open, and the foam was taken away, and turned into a small fire
3
(b) To boil until it is easily inserted with chopsticks and then shut down the fire and extract it into cold water and soak it
4
Dry water control on kitchen paper towels after cooling; fried
5
(b) Hot pots, with a proper amount of oil, and decentralization of the flesh of the bouquets into them to blow up
6
- until the skin of the flowers is blown to gold
7
Once recovered again, they are immersed in cold water
8
A hot pot, a little oil, and a large piece of ginger onions
9
The fragrance of the fragrance and the broccoli that is put into the bubblehead continue to be cooked
10
(b) Add a little bit of saline, sugar, etc., and double-fried
11
And fill the bowl with ginger onions
12
Five bouquets of meat after cooling
13
Put it in a bowl and add a suitable quantity of salt, emaciated milk, raw smoke, wine and white sugar
14
Picking up flat and salting for more than an hour, putting the salted meat on the bottom of the bowl
15
It's full of fried prunes
16
(b) A plate button on the dish and a steam on the high-pressure pan and then a little fire evaporation for 25 minutes
17
Take it out and rebut it. It's under there
18
And then we'll put onions on the surface, so the fragrance will be finished。