Don't make red meat
By VicentaLakin
Soothing, soft, soft, soft, soft, soft, soft, but low, but less oil is better, and there is no harm in removing it occasionally. There are too many fast-growing pigs, and relatives choose as much as they can when choosing pork, and the old people say it takes a little longer to raise it, and it tastes better。
Recipe Recommendations
- pork belly 750 grams
- thousands of 150 grams
- shallots 2 pieces
- Jiang 5 pieces
- Lu Liao 1 Pack
- salt appropriate amount
- white sugar 1.5 spoon
Steps for Don't make red meat
1
Five bouquets of meat ready to fly
2
Cold water in the pot. Three minutes after boiling
3
Wash the fumigation with warm water, not cold water, and cold meat is not perishable. The meat that flies through the water has been stymied. Blocks
4
It's hard to eat meat when it's in the cold pot, when it's hot, when it's too slow
5
We'll be able to make it。
6
It's halogen, it's made for itself, it's not stylish, it doesn't have an angle, but it has to be. The pig's mother on the side of the platinum doesn't really know her name, but every time she puts one. Someone who knows his name. Tell him
7
The oil in the pot was just fried with bouquets, made out of it, put in 1.5 spoons of sugar, little fire, right up to the point in the picture
8
Put it in the meat and put it in the halogen, onions, ginger chips, fried
9
Just make the meat red
10
INTO BOILING WATER. EXCEPT FOR THE HOOVES, THE PIG'S MEAT IS MADE OF IRON POTS OR CASSEROLES. IT'S A LITTLE LONG, BUT IT REALLY TASTES BETTER THAN THE PRESSURE POTS. THIS POT'S BEEN SERVED FOR ABOUT 1.5 HOURS
11
Red light, perfume, saliva left
12
The pig's mom put it in after 40 minutes. It's too early. Huh