Sichuan red meat
By VicentaLakin
Red meat is a classic Chinese dish, which tastes fat, is not greasy, is sweet, and is a good food for all the old and the young. At the same time, red roasted meat is also rich in adhesive protein, which is a good dish for skin elasticity. Of course, red meat tastes sweet, not much to eat, and patients with high blood sugar and fat are careful to eat。
Recipe Recommendations
- pork belly 500G
- onion ginger appropriate amount
- octagonal appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- boiling water appropriate amount
- sweetening
- burn
- an hour
- simple
Steps for Sichuan red meat
1
Washing the flesh of the flowers, cutting it to equal size, 3 inches squared。
2
Onions cut long, ginger slices。
3
The boiler boiled the water, burned the meat for about two minutes, and picked up the spare。
4
The pot is oiled, put in a small fire of ice cream, and turned into dark brown。
5
Add onions, ginger chips, eight horns to the scent, then add a squirming fire。
6
It's about an hour, or 55 minutes, when the fire opens and boils the soup up to thickness (it's too much water in the pot, it's too little) and when it's gone, it's ready。Sichuan red meat Make Tips
1. If the pork belly you bought is quite fatty, you can render out the oil first before cooking.