Plum-crunch
By VicentaLakin
When you came to Guangdong, you often ate local-- pickled and dried meat, and then you stole it, but I didn't do it
Recipe Recommendations
- pork belly 500 grams
- Dried pickles a
- brown sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for Plum-crunch
1
After five flowers are washed white, water is taken from the pot, and it's about time to get cold
2
Put the water in the pot. It's about to get cold
3
Get the red sugar ready
4
The market buys pickles, special spices. I'm just making them, so I don't have enough
5
Cut the bouquets into thin, but let's see! I didn't cut the skin, so I'm going to fry it in the pot
6
When I was in the pot, I split the big bouquets of meat into three small pieces, so they danced in the hot pots with joy
7
Look at that. Isn't that the most attractive skin
8
Turn it around and blow it up
9
When it's blown, pick it up and we're going to separate them! It's the way some people do it, either by steaming the whole piece or by cutting the thin slices and blowing it up
10
Cut them into pieces
11
Keep cooking, or it's too fat
12
A little bit of salt, a little bit of color
13
Later, the meat will be drawn around the pan, leaving the midfield for sugar. Colour
14
Isn't that sweet
15
When you're done with the sugar, you're out of fire, or you're easy to make
16
Then we'll put pickles in the casserole that just shoveled meat, and we'll make it smell good
17
It smells good
18
I'm gonna put all the dried pickles on the meat
19
We're ready to steam
20
I used the high voltage pan. Thirty minutes
21
I've just had the meatPlum-crunch Make Tips
Don't add too much salt; the preserved mustard greens are naturally salty. If there is too much oil, you can set some aside for cooking.