Plum chow

By VicentaLakin

Plum chow
There's a lot to eat of prunes. My family used to make plums and buns of pork, and sometimes make melons and peppers, and put in a bunch of prunes. There are several raw materials for prunes, which are made of winter foods, and cabbage. The cabbage is soft, suitable for buns and sweet. It's a little bit hard to make plum, and it's warmed up two or three meals in a row. It tastes better and tastes better. They say the leftovers are not enough to eat, but the leftovers are really hotter and better。

Recipe Recommendations

  • plum dried vegetables a small bowl
  • Pork belly with skin a
  • cooking wine a little
  • soy sauce a little
  • salt a little
  • chicken powder a small spoonful
  • water starch a little
  • braised pork sauce a pack
  • onion a
  • Jiang a
  • chives a little

Steps for Plum chow

  • Make Plum chow step 0
    1
    A small bowl of prunes, pick up impurities, wash it twice with fresh water, and have full hair with fresh water
  • Make Plum chow step 1
    2
    Scratch the fur and wash it
  • Make Plum chow step 2
    3
    Five flowers in the cooling pot and a little bit when the water goes down. Wine
  • Make Plum chow step 3
    4
    Take a plate, a little soy sauce on the plate, and cut the sauce out of the sauce when it's five. Medium
  • Make Plum chow step 4
    5
    We'll fill our faces with soy sauce
  • Make Plum chow step 5
    6
    A small amount of oil is pouring into the pan, and a small bubble pops out of the skin
  • Make Plum chow step 6
    7
    Put a single pot in the sauce. I'm making halogen, so I boil it in the halogen
  • Make Plum chow step 7
    8
    When you're eight years old, you can put chopsticks in the water. Out
  • Make Plum chow step 8
    9
    You can use it when you're cold
  • Make Plum chow step 9
    10
    Sliced into large pieces about three millimeters thick
  • Make Plum chow step 10
    11
    Take a proper deep bowl and spread the meat tablet evenly under it
  • Make Plum chow step 11
    12
    And then we'll put the sprouts on the meatloaf and pour the water into it
  • Make Plum chow step 12
    13
    It's about 50 minutes in the steam pan
  • Make Plum chow step 13
    14
    Steamed plum, pouring the soup from the bowl into the frying pan
  • Make Plum chow step 14
    15
    A small spoon of starch into the bowl, with a small amount of water, chicken powder, a small amount of salt melted
  • Make Plum chow step 15
    16
    Put it in the pot and make it thin
  • Make Plum chow step 16
    17
    Plum bowl on the plate
  • Make Plum chow step 17
    18
    Put the juice on the surface of the cuisine and spread a few onions
  • Make Plum chow step 18
    19
    It's a fragrance
  • Make Plum chow step 19
    20
    Eat one, fat and not tired

    • Plum chow Make Tips

    Rinse the preserved vegetables twice quickly with clean water to remove surface dust. You can braise the pork belly pieces until 80% cooked, remove them, and mix the braising liquid with the preserved vegetables to make the steamed greens more fragrant; I took a shortcut and put them directly into the braising pot. Dip the pork skin in soy sauce before frying to help it color more easily. The oil was splattering, so I took it out before it was fully fried. A home-style version doesn't need to be so professional; the point is for it to be simple and easy to make, right? Pour the juices from the steamed meat and vegetables into a wok, season slightly, add some starch water to thicken into a sauce, and drizzle over the pork to make the dish look glossier and more flavorful.

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