East slope
By VicentaLakin
The meat from the east slopes is traditional Zhejiang, and is widely distributed along the river. It has been famous for the improvement of the eastern slopes of Song Dynasty. There's a saying about "Slow fire without water, he looks good when he's on fire."。
Recipe Recommendations
- salty and sweet
- stewed
- several hours
- senior
Steps for East slope
1
under cold storage conditions, five flowers are immersed in cold water and dry moisture is controlled overnight. when the water is cold, 20 minutes after the water is boiled, the flesh-skinned water spills out. 15x15cm squared meat, divided equally from the face of the flesh by nine pieces, half thick and uncut。2
Take onions and lay them at the bottom of the casserole, lay the ginger slices on the onion and spread the skin of the casserole over the casserole. Put the rest of the auxiliary covers in the back, and the fire starts in the pot, and the fire boils for two to three hours. Take the meat out and put it in the steam pan for an hour。3
The oilseed washes the surface and root soil in two parts of the root. The boiler boils the water and drops it in a little bit of oil, and in five seconds the boiler controls the dry moisture. Each of the two and a half pairs will be stylished in fan shape, and the veggies will be taken 45 degrees and placed in the green part of the oils, and the remaining cuisine will be taken out of the face of the acne, and when the accelerant oils are thrown out of the face, the fire will reap the juice and the thick juice will be taken from the skin。