Step up to the pagoda
By VicentaLakin
This pagoda meat was made for my New Year's dinner and was a temporary idea, and it was not until before the cut that I decided to challenge it. It was true that the first time I did it, I didn't have a chance, so the finished product was not very satisfied, the knife was not good, and I was not happy with it until a hundred times before today. The first time I knew the pagoda meat was in Top Cook, and for years, the players were making it completely forgotten, but the final memory was fresh, and the shape of a pagoda was amazing, and I thought I'd have to try. It's a little bit of experience at this test, so it's better to put the meat in the freezer a little bit before cutting it, and it's better to make it square, and then fix it all up and down with a toothpick, and I just fixed it at the bottom of the border, so it's a little deformed。
Recipe Recommendations
- pork belly 1 block
- plum dried vegetables 150 grams
- mushrooms 3 flowers
- Rose tofu juice appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Step up to the pagoda
1
Five flowers to wash and put ginger onions in the pot。
2
When the water is out of the water, the foam is gone and boiled to the point where it can be picked up with chopsticks。
3
We're going to put on an old smoke and red sugar while it's hot。
4
After a bit of coolness, two spoons of oil were put in the pot, and the pelts were down, and the pellets were blown to the bottom of the pot, and then they were taken out. (This was a very dangerous move, because I had covered the pan in my hand, so I could not take pictures.)。
5
Plumb。
6
Cook it in the pot for about half an hour, and cut it down if it's too asphalty。
7
Get the meat out of the corner and make it square。
8
A slice along the side, each to the turn and not cut, linked to the second slice until it's finished。
9
Let's smoke, smoke, rose-curd milk, salt, sugar pickle for an hour。
10
Pick up the kettle, put on the fragrance
11
Put on the mushrooms。
12
Garmée boils, sweets, salt, raw, smoked, and sprouts。
13
Let the meat go. It's like a pagoda。
14
Last thing you need is a toothpick fixed and put in a plate. Steaming in high pressure pans。
15
The broccoli tore small, salt water soaked, boiled with water and proper salt and oil, and burned the broccoli for two minutes。
16
Steam the pagoda, take it out and pour the soup into the pan。
17
The broccoli is surrounded。
18
Soup juice with an appropriate amount of platinum oil and starch。
19
Pour it on the pagoda。