Red meat

By VicentaLakin

Red meat
The red meat of the "heavy cuddled sauce" is made of the red and white bouquets, which are radiant in colour, fat and not greasy, and which I have added to today with quail eggs, a quail egg which is cooked through a soup stew, and chews with a strong, odourous and delicious taste。

Recipe Recommendations

  • pork belly 500 grams
  • quail eggs of 20
  • oil a little
  • salt 1 teaspoon
  • rock sugar 30 grams
  • soy sauce 2 tablespoons
  • soy sauce 1 tablespoon
  • onion appropriate amount
  • Jiang appropriate amount
  • octagonal 1 flower
  • cinnamon 1 block
  • cooking wine 2 tablespoons

Steps for Red meat

  • Make Red meat step 0
    1
    Material maps。
  • Make Red meat step 1
    2
    Five flowers are put in cold-water pots, with ginger chips and wine, and the water is boiled for five minutes and then the blood is washed。
  • Make Red meat step 2
    3
    The quail eggs are boiled to the shell, and the bouquets are cut into 3 cm size。
  • Make Red meat step 3
    4
    Put a little oil in the pot and put it in the bouquet。
  • Make Red meat step 4
    5
    It's just that when you're working on it, you put it in ice cream。
  • Make Red meat step 5
    6
    Scrambled to melt ice cream, and two spoons of wine added to the bouquet。
  • Make Red meat step 6
    7
    Add two old spoons and a spoon for swirl。
  • Make Red meat step 7
    8
    It's all the same on the five flowers and pours into three bowls of open water。
  • Make Red meat step 8
    9
    Add onions, ginger, eight horns and cinnamon, and make a little roast for an hour。
  • Make Red meat step 9
    10
    When the soup is halfway to the end, the quail eggs are added。
  • Make Red meat step 10
    11
    Ten more minutes of stew after the salt has been pumped into it, and, finally, the fire will soak up the soup。

    • Red meat Make Tips

    1. Choose pork belly with the skin on; this ensures the braised pork is glossy red and the meat isn't dry. 2. You must use rock sugar; it has a pure sweetness and high transparency, making it the key to achieving tender, luscious meat with a bright red color. 3. Finally, reduce the sauce over high heat; this ensures the meat is glossy red, the liquid evaporates, and the fat renders out.

    Recipe Categories

    Recipe recommendation