Farmer's dry meat
By VicentaLakin
My husband's 80-year-old grandmother's cooking, and his family's cooking is still very good, and the color and fragrance are absolutely impossible to do with what the market buys. I can't tell you how much it tastes like. Every time I do this, everyone at home eats two more bowls of rice
Recipe Recommendations
- Dried farmhouse vegetables 200g
- three-layer meat 250g
- Jiang 1 block
- onion 2 trees
- salt appropriate amount
- soy sauce 3 spoons
- soy sauce 2 spoons
- rock sugar 1 small piece
- shisanxiang a little
- Very fresh. appropriate amount
- peanut oil a little
Steps for Farmer's dry meat
1
(b) Dry-dry water reserves are recovered for more than three hours with a warm water bubble
2
Three layers of meat wash-up
3
Cutting three layers of meat into pieces of meat of moderate thickness and made for half an hour with very fresh and savories
4
Ginger cleans the skin, half slices, half slices to the back. They'll wash them white and cut them into onions。
5
Hot pot, a little peanut oil. No, no, no, no
6
Blast ginger。
7
A three-story roast of three minutes。
8
Get out of the pot and fill the bowl。
9
Restart the pot, hot pot, a little peanut oil。
10
Splendid ginger and onions。
11
Dried into the dishes, turned into a swirl of ice cream。
12
I don't know。
13
It's old-fashioned。
14
Add a proper amount of salt. Add a little bit of 13 fragrances, and we'll fire for two minutes。
15
The bottom layer of the electric pressure pan is covered with meat。
16
And then we'll put a layer of dry food. So often。
17
At the top, lay all the leftover meat on the dryer。
18
A little water to prevent the dry pot. Be careful not to have too much water, or it will affect the quality of the food。
19
Cover the lid, 35 minutes high pressure。
20
When the pressure's out, open the lid and mix it a little。
21
Get out of the pot, load the plate。