It's not oily
By VicentaLakin
Today's "Driven Health Edition Dryed Red Bounty" is my favorite match. There is no need for extra grease in this dish. After the three processes, which were hotter, boiled and steamed, the fat was almost completely distilled. At the same time, after absorbing the fat of the five flowers, the dryings added a fragrance of oil, which was quite perfect. In terms of taste, the soft entrance of the steamed figs doesn't have to chew at all. And drying is fresh and soft, full of mouths. It's perfect for health, for taste and for taste! This "dry red meat" is presented in a variety of ways. It can take the form of either a direct mixture or a carcass. Either way, it doesn't affect its taste. And today, I'm wrapping in thin, fragranced fragrances that are already edible, led by fragrances and made of fireworks. In order to avoid a monotonous tone, some copper money was carved with carrots and burned and placed around the “crackers”. The last dots were coated with spices and carrots, which simulated the fragments of the firecrackers after they burst. So let's call it "Books of Fire"! Look at the New Year
Recipe Recommendations
- pork belly 500G
- dried bamboo shoots 100g
- shallots
- Jiang 1 block
- garlic
- green onions a
- carrots a little
- coriander a little
- octagonal one
- cinnamon
- tangerine peel
- salt a little
- dried chili of 2
- cooking wine 10ml
- soy sauce 25ml
- soy sauce 10ml
- balsamic vinegar a little
- sugar 8g
- broth a big bowl
- toothpick appropriate amount
- sesame oil few drops of
- salty and fresh
- cook
- several hours
- senior
Steps for It's not oily
1
Prepare all the material. Dried one day ahead. By the time I took this picture, the drying was immersed
2
- Cleaning of the meat and drying of water
3
Make a pot of fresh water, and warm water that will put the flowers in, and heat the fire
4
(b) After boiling, continue cooking for five minutes, during which the surface is fluttered
5
They then extract the flesh from the flowers and clean the surface. If you clean up the pig hair, pull it out
6
cut the bouquets (two cents per piece, approximately 8 cm each) and put them into the cast iron pan, with fresh water leveled with flesh (other pots, possibly more water with other pots), and then into the onions, ginger, cuisine, eight cents
7
add 5 ml of wine, boil the fire and turn the fire, and make it 20-30 minutes
8
It's about 20 minutes old. Try the chopstick. It'll fit easily. At this point, the fire will be shut down, a proper amount of salt will be added, a pan cap will be covered, and it will cool down to nature
9
(b) The extraction of five flowers, the drying of surface moisture and its placement in refrigerators
10
We'll take care of the drying. (b) Scratching of the bubbling dry to thin wires, cleaning, and preparation of the dry water
11
Take out flavoured-to-hard meat, fix it, slice it
12
Cut the bouquets, masked, spare. The leftovers are available
13
Prepare silk, onions, ginger, peppers, and a bowl of stew soup
14
Putting the accelerator that just cut down in the pot
15
When the meat in the pot becomes small and yellow, the grease is almost permeable, pouring into the processed ginger garlic and dry peppers
16
And when the little flaming flaming smelts out, they fall into the silk, and fall into the fire
17
(a) Turn the fire into a boiled wine, raw, old and smouldered
18
Add vinegar along the pot, evenly folded
19
With broth and sugar, the fire boils, and then the fire and the cover boils. The amount of soup you like is at least basically flat
20
About 30 to 40 minutes to open the fire and collect a little juice
21
Take the right amount of cooking and the right amount of meat you just processed
22
(a) Take a piece of meat with a proper amount of silk in one piece
23
From the end of the thread, it is wrapped in a fragrance
24
(b) Ending place, fixed with toothpicks
25
(a) Handle all the bouquets and put them in a plate with a thin layer of oil
26
Five flowers with an old sip on their surfaces and then dry them up again
27
Covered with film, placed in a steam pan, and then evaporated for 30 to 40 minutes after the fire
28
Take out the steamed bouquets. If you don't feel colored enough, you can have it in the pot. After the color is satisfactory, pick up the pan. Finally drop a few drops of perfume on the meat and eat it while it's hot。It's not oily Make Tips
1. five flowers are selected for a lean phase, with clear lines and fresh meat with skin; 2. drying is required to impregnate one day earlier, with several additional rinsings in the middle, and to change water once in a few hours, until the dry immersion is clarified; and 3.5 flowers, when cooked, will be stored in a freezer until hard. i'm about 0.2 cm thick? it's better if you don't have the amount, but it's thinner; 4. when you cook it, you can have a proper mix, because there's little taste in the bouquet; 5. when you use the bouquet, don't be greedy, you can roll it around two laps, you can have a toothpick fixed on the tail; 6.5 bouquets must be evaporated, so that the fat gets into the filament, and it's not fertilized; 7. the steamed meat rolls may not have enough colour to be placed in the boiled pot, or a juice can be rearranged to its satisfaction。