Plum chow
By VicentaLakin
The first time I ate it at the East Poe Building in Meizhou, the entrance was impeccable, it smelled so good that I came back to study it myself and it was very successful
Recipe Recommendations
- pork belly 1000g
- soy sauce 50g
- rock sugar 20g
- onion 20g
- garlic 5g
- plum dried vegetables 250g
- soy sauce 20g
- bean curd 20g
- Jiang 10g
- dried chili 5g
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
five flowers cut into 10 by 10 centimeters。
2
The cold-water boiler boils up to the age of 8 (chops can pierce) and extracts the tardiness and cooling。
3
Scrambling, scrambling, grubling, grubling milk for an hour。
4
plumbs are soft and clean in the first two hours。
5
The cherries are put in the oil pan, and they are blown up to the skins of gold and bubbles, and made to dry。
6
Sliced into large pieces, placed in big bowls of pickled meat, covered in pickled gravy, and the skin was set down in a neat code。
7
It's hot, it's hot, it's hot, it's hot, it's spicy, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, and it's hot, it's。
8
On the steam pot for an hour and a half。
9
Just put it on the plate。