I don't know
By VicentaLakin
Recipe Recommendations
- pork belly 1 block
- Lipu taro one
- broccoli half a
- ginger slices appropriate amount
- honey appropriate amount
- white sugar appropriate amount
- shredded shallot appropriate amount
- liquor appropriate amount
- bean curd appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for I don't know
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And cut the five flowers into strips of equal length, and boil them down into the cold, with a few gingers and a little high white wine
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Boiled chopsticks can easily be inserted and taken out
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A little fork on the skin
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Brush honey and a little salt while the skin is hot
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(b) Coil oil, which is 60-70% hot, which is used to devolve the skins into it and to be recovered after blowing up the gold
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It's the same size, and it's the same size, and it's the same size
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In the past few years, the government has been able to save the country's entire population
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(b) Placing cut flowers and tarcrete in rotting milk, raw extraction, wine, ginger paste, sugar, pepper powder and appropriate salt, evenly mixed and salted
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And the pickled slices of meat are separated from the tarp, and the slices are placed in the bowl in a lower code, and the pickled juice is poured into the bowl
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(b) Placing of a well-positioned taro-capped meat in a high-pressure pan with a plate on it, with a gas valve calling for a light fire for 20 minutes
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The broccoli is in the water with salt and a few drops of oil
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It's not like I'm going to be able to do this
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They're surrounded by nice broccoli, with little onions on their faces
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The heat's on the table。I don't know Make Tips
1. Select pork belly with a good balance of fat and lean. Blanch it first, drain the water, prick the pork skin surface with a fork, and apply a layer of honey (or soy sauce for coloring). Then, start frying with the pork skin facing down; this colors the pork belly's surface and removes excess oil. Fry until golden brown.
2. Cut Liupu taro into pieces the same size as the pork belly and fry them in oil until the surface is golden brown. This makes the steamed dish more fragrant.
3. After the pork belly has cooled, slice it. Marinate it together with the taro slices using fermented bean curd juice, light soy sauce, cooking wine, and other ingredients.
4. Arrange the marinated pork slices and taro slices alternately, placing the pork skin facing down. Pour in the marinade along with them into a bowl. Steam in a high-pressure cooker for 25 minutes. After steaming, invert the bowl onto a plate and surround it with blanched broccoli.