Red meat

By VicentaLakin

Red meat
Red meat, scented noses, fat and not tired. Who doesn't love that attractive scent? Some girls are afraid to eat red meat because they are afraid of long meat. In fact, their taste buds are as interested in attractive red meat as they are in red meat, but they are more fit than red meat and have to sacrifice their stomachs. I love this mouth: red meat with soft skin, red colours, strong savory juice, fragrance without tingling。

Recipe Recommendations

  • Pork belly with skin 500 grams
  • onion half a
  • Jiang 5 pieces
  • garlic 3 petals
  • octagonal of 2
  • aniseed of 2
  • cinnamon 2 length
  • geranyl 1 tablet
  • oil 20 ml
  • salt 6 grams
  • rock sugar 20 grams
  • cooking wine 20 ml
  • boiling water 1000 ml
  • soy sauce 2 tablespoons
  • soy sauce 1 scoop
  • cooked eggs of 2

Steps for Red meat

  • Make Red meat step 0
    1
    They wash their skins clean, cut into squares, drain their blood, and extract the asphalt。
  • Make Red meat step 1
    2
    Sorrow backup. Onions cut long, ginger slices, eggs boiled and skinned。
  • Make Red meat step 2
    3
    A spoonful of oil is placed in the pot and placed in an eight-point corner, in cinnamon, in a small piece of ice cream. When smoke starts in the pot, ice sugar melts into dark brown。
  • Make Red meat step 3
    4
    Put in five flowers to make a little bit of fat and evenly coloured。
  • Make Red meat step 4
    5
    Join the onions, the ginger chips, the scent。
  • Make Red meat step 5
    6
    Join the smoke, the smoke, the wine。
  • Make Red meat step 6
    7
    Add the water. It's just past meat. Then put the ripe eggs in。
  • Make Red meat step 7
    8
    When the fire breaks open, the little onions turn for about 60 minutes, and when a third of the soup leaves, pick up the ginger chips, eight horns and onions. The fire in the hood boils the soup up to thickness and adds salt to its individual taste, so that the fire is even。
  • Make Red meat step 8
    9
    The colored red, smelt-rich red roasted meat。

    • Red meat Make Tips

    1. The purpose of caramelizing sugar is not only to give the meat a bright red color but also to impart a caramel aroma; this cannot be replaced by coloring with soy sauce. 2. When making braised pork, the seasoning needs to be balanced well; it should be a harmonious blend of sweet and savory flavors without one overpowering the other. 3. The fat should be rich but not greasy and melt in the mouth, while the lean meat should be lean but not dry; the heat and cooking time must be sufficient. 4. When reducing the sauce at the end, keep a close watch to prevent it from drying out too much and leaving only oil; once bubbles appear, stir a few more times and it is ready.

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