Potato button meat
By VicentaLakin
It's the first time since we left home that we've tried to make this house food. Cook
Recipe Recommendations
- pork belly 500G
- Taro 300g
- peanut oil 1L
- red fermented bean curd 5g
- white granulated sugar 20g
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Potato button meat
1
The meat must be cut with the bouquets of fat and thin, cut out and watered in the pot until it is dead
2
Potato slices; spare
3
The boilers are oiled, hot and hot, and they are caught in the fire, and they blow the bouquets to gold and butter; and the amount of oil is no more than meat
4
(b) The skin of the meat will be blown to gold and may be recovered
5
Look at the fried meat. After it's blown, it's bubbled with cold water, and the skin is down
6
I'll put the potatoes in the pan, too. Don't worry
7
Potato's on standby
8
- red curated milk, mixed with sugar
9
With a bigger basin, put the potatoes and the cut meat in the tub, add the screech, and be careful to mix them so that they don't break the tart. Each piece of meat and taro is covered with a flat milk; it's packed in a little bowl, set in the order of a piece of meat, watch the skin towards the bottom of the bowl, film the fire for an hour
10
And then you take a bigger bowl and you put the steamed meat in the big bowl。