Plum-crunched meat
By VicentaLakin
Good food, warm memories inside; good marriage, how wonderful life is! We've been married for more than a decade. We're not in love at first sight, but in five short months, we've been in love for a lifetime. We are young, but we are more traditional people, who say to each other, first of all, the consent of their families and the blessing of their loved ones, so we started by seeing their parents, remembering that I first came to their homes, and that his mother was, of course, a caterer full of tables, but most reminiscent of that cuisine cuisine, which is the custom for guests. And then I asked his mother how this delicious meat was made, fat and not tired, and tasted like it. A piece of meat and some prunes in the bowls, and then two foods which are separate from each other, so that they may permeate each other, and there is me in you and there is you in me, just like our lives. That is the fate. Later, he told me the story about prunes, ox and May's love, saying that ox and pey are the same thing, and that we're the same chickens, so he always said that we're the namés, and you're the same prunes, and that you're the one nobody wants. And I've always thought that life is real, simple, family and temper, healthy, and that it's enough to learn to appreciate and appreciate. Like a good meal, it is only when you have a quiet heart and enjoy your taste that you know that life is made of sour and bitter, but it is different. Our fate may also have begun at the moment of the prune, when I always felt that cooking was a process of passion and emotion, natural and warm, cooking every dish with heart for the person you love and the person you love, so that people who taste food can feel happy and warm. Every holiday, I'll make this cuisine cutter, because of the beauty of the cuisine cutter, which is why we have to enjoy it. Of all the partners, only prune cutter is the most appropriate “other half” and prune cutter is the perfect combination and complementarity, and no one can be left without it. A family, waiting for me to bring warm, delicious prunes and buns, it's so satisfying..
Recipe Recommendations
- pork belly 2 blocks
- plum dried vegetables 100 grams
- Laochouwang 2 tablespoons
- cooking wine 2 tablespoons
- salt 2 grams
- onion 1 gram
- rock sugar 2 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum-crunched meat
1
Ready, five flowers, and prunes, and old smokers, wine, salt, onions
2
Plum cuisine, soak it in water, maybe an hour, and let the cuisine have full bubble hair
3
Five flowers, in the water
4
When the water opens, extracts five flowers, prepares a bowl, uses the old smoker, puts a layer on the surface of the five flowers, has wine, and a little salt, which cannot be filled with salt, because the prune is salty. Half an hour
5
When the bouquet is ready, take out the bouquet, the gravy inside, keep the spare, and put ice sugar in the hot pot
6
When the ice melts, the sugar comes out, and the meat comes in
7
A little bit of fat
8
Take out the broccoli, use the fat in it, roll out the prune, don't put salt in it, don't throw away the plum cuisine water
9
It tastes good
10
Five flowers, cut in pieces, not too thin
11
Set up a bowl with a round bottom, fit the crumbs and the crumbs in the bowl, the crumbs in the wall, the leather, the middle, and between the two, and then put all the crumbs on it
12
The soup sauce we just developed is pouring into a good bowl
13
Water for broccoli. Put it in the steam pan. Put it in a good bowl
14
If you like it, it'll be a long time. I've been steaming for hours, and I think the more softer I get, the better I get, the more I use the other bowl, the more I'll put the prune in the other bowl, the more I can put onions. Hana