Five fragrances
By VicentaLakin
I've made this sour dish, it's kind of private. What I'm trying to say is, this is a hot, fresh, hot meal that tastes more heavy than the traditional sour stew. If you're tired of the traditional sour soup, you can try the sour that I made! I know most of all, I'm from the Northeast too! But I still like this one
Recipe Recommendations
- northeast Chinese sauerkraut 1 tree
- pork belly 1 block
- blood sausage 3 paragraphs
- onion one
- Jiang one
- Sun-dried red peppers of 5
- oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- light soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Five fragrances
1
Three layers of meat, one skin
2
Clean it up and cut it in thin
3
One of those northeast yogurts
4
Slice it, clear it twice, dry it, and put it in a clean bowl
5
Clean up the blood intestines, cut into three centimeters
6
Plate, onions, ginger, pepper, cut
7
Let's go in the frying pan
8
Five flowers and a little yellow onion, ginger and pepper, and go on
9
I'm going to add a sour dish with dry water
10
Add a proper amount of salt, two spoons of raw sauce, two spoons of pelican oil
11
Scrambled evenly, with a big bowl of water, covered in a pan, and cooked for about 10 minutes
12
Scorch with the right amount of venom. Put the cut intestine on the sour, cover the pan and steam it for two minutes
13
Steam your intestines and load your platesFive fragrances Make Tips
1. You absolutely must choose pork belly to stew the sauerkraut, because pork belly has more fat, and sauerkraut is a savory dish that doesn't taste good without fat!
2. Cut the sauerkraut into thin strips and rinse them thoroughly with water. After all, sauerkraut is a pickled vegetable that undergoes fermentation, so it isn't perfectly clean. Rinsing it cleans it and also removes excessive sourness.
3. The blood sausage needs to be cut into large chunks. Since the blood sausage is already cooked, after the sauerkraut is stewed, place the blood sausage on top and steam for two minutes. Steaming it for too long will make the blood sausage tough and unpalatable.