Pickles and meat
By VicentaLakin
The pickles are made of famous pickles and bouquets made from Yunnan, which are made in a colourful fashion. During the production process, the oil from the bouquets is so fat that it doesn't fertilise, so the entrance is ready, so the sour aroma is delicious, so healthy, and so it is good for all。
Recipe Recommendations
- pork belly 500G
- Pickles 80g
- salt a little
- cooking wine a little
- white sugar a little
- soy sauce a little
- sour and salty
- steamed
- several hours
- ordinary
Steps for Pickles and meat
1
Put the bouquet in the dry pot, fire and brand the skin in gold。
2
Put the bouquet in the pot and boil it to the bottom。
3
And a little salt, and a little wine, and a little old-fashioned juice, evenly on the flesh of five flowers. A small amount of oil was put in the pot, the skin was blown into gold and immersed in cold water for 20 minutes。
4
It's soaked with a good bouquet。
5
cut the bouquet in about 8 mm thick, with the skin down and evenly placed in the bowl。
6
On the surface of the meat is a flat amount of salt。
7
Take the pickles out, put them on the board and cut them to shreds。
8
Put the cut pickles in the frying pan, put the right amount of sugar, and the little fire is fried。
9
I'll put all the pickles on the surface of the meat. That's half finished。
10
The semi-finished products are then evaporated into the steam pan, which is evaporated for an hour and a half。
11
When you're ready to steam, cover the meat bowl with a bowl。