♪ Five flowers for a chump ♪
By VicentaLakin
Springs are delicious and nutritious, and contain sufficient moisture, rich plant proteins and essential nutrients and trace elements such as calcium, phosphorus and iron, in particular high cellulose content, which help digest and prevent constipation. So spring is high protein, low fat, low starch, coarse cellulose. Five flowers, also called ribs, three layers of meat. In the abdominal part of the pig, the abdominal part of the pig has a lot of fatty tissue, with muscle tissue in it, and thin space, which is called “Five Flowers”. This part is also the youngest and most juicy part。
Recipe Recommendations
- Pork belly with skin 540 grams
- spring bamboo shoots two
- vegetable oil 30 grams
- rock sugar a small handful
- salt appropriate amount
- green onions a
- fresh ginger a
- octagonal a
- dried red pepper a
- cooking wine 30 grams
- salty and fresh
- stewed
- an hour
- ordinary
Steps for ♪ Five flowers for a chump ♪
1
Clean it up
2
Cut into squares about 2 centimetres wide
3
Haru skins off, go to Root, clean up
4
The spring is divided into two parts from the middle, only the lower part, and the younger part is left for its use; the spring is cut into large pieces
5
Water is made in the pot, water is released, a spoon of salt is put in the water, stubbles are boiled for 10 minutes, then they are extracted and used in the cold water, so that most of the acid in the spring can be decomposed and without a sense of fuzziness
6
You pour oil in the pot, you put a glucose in the pot at the same time, and you throw it with a shovel
7
Keep it on fire, melt it, make it red and brown. Colour
8
Put the bouquets in the pot, turn them up fast, so that every piece of meat can be evenly covered in sugar. Colour
9
It's a small fire, it's the oil from the meat, it's hard, so it doesn't get greasy
10
Every piece of meat is colored, and when it's red and brown, it's onions down, ginger, eight horns, dry chili, salt, wine
11
Pumping into the water
12
It's flat, and it's all sticky. Colour
13
Put hot water on the side of the pot, and in order to keep the color better, it's better not to flip the meat and tumble
14
There's only so little soup. It's a lot of juice♪ Five flowers for a chump ♪ Make Tips
1. The color of the dish comes entirely from the sugar caramelization; no drop of soy sauce was added.
2. Start with cold oil to caramelize the sugar and use low heat for better temperature control; do not overcook the sugar, otherwise it will turn bitter and even produce toxins.
3. The bamboo shoots must be blanched in boiling water for 10 minutes in advance to remove most of the oxalic acid; this is not only good for your health but also improves the texture.
4. After adding hot water, do not stir the meat and bamboo shoot chunks anymore, so the caramelized sugar adheres well to them.