Red meat
By VicentaLakin
Red and red, red and red, red and red, red and red. How can there be less for New Year? Gotta do it again. It's been a long time since I've cooked it. It used to be my table and mine. Of course, it's just one of those hands now. The main reason for dropping out of my table is because my daughter can't eat this, which makes her uncomfortable. Changes in family eating habits can often be attributed to a member, and red meat simply quits to take care of a child's diet. On this day, the girl is not home. If she's home, she won't be tempted. Red fire, red fire, red meat! It's my way of doing it, my way of doing it, and sometimes it's not easy to change it. Materials: Penta onion onion onions: salt sugar sprouts of old wine with eight horned peppers: 1
Recipe Recommendations
- pork belly 300 grams
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Red meat
1
Material maps。
2
Five flowers cuttin。
3
With a ginger onion onions. Clean up after the water。
4
Clean the pot, pour the oil, and two spoons of sugar, and the little fire is fried。
5
Sugar melts slowly。
6
Colors get deeper。
7
When the bubble starts, it goes down into the meat。
8
It's even, plus vinegar and old salt。
9
With spices and onions of ginger. Add small amounts of broth or hot water。
10
It's a fire. It's going to boil。
11
Middle cover check and flip。
12
Scorch boils for more than 30 minutes, and closes the fire when it comes to soft meat。