Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 500 grams
- meicai 200 grams
- sand ginger 1 block
- oyster sauce appropriate amount
- soy sauce appropriate amount
- peanut oil appropriate amount
- spiced powder appropriate amount
- aniseed powder appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Plum chow
1
Five flowers boiled in water for about two minutes。
2
Five flowers cooled, toothpicks inserted into pig's skin, pig's skin all plugged in。
3
I'll take the salt of the vanilla
4
Put a little bit of chaffy orchid salt in the bouquet。
5
Blend and pickle。
6
Put a little more oil in the pot。
7
Burn it and put it in the pickled flesh, pig skin down。
8
Both sides flipped。
9
The pork was picked up after the blast and released into the water。
10
Plumbing early。
11
Slice after the pickle。
12
Soaked pork, sliced。
13
Skin went and cut up and put it in the pork, with a little bit of platinum salt。
14
There's pork under there, there's cabbage。
15
The steamer is placed in the high-pressure pan into the food。
16
Commence suppression, 15 minutes after jet pressure。
17
Time's up, open the pan。
18
Deep bowl in reverse。
19
Done