It's red meat in the private room
By VicentaLakin
The characteristics of red meat: red, red, fat, sweet, soft, ready to enter, sweet, salty, spicy, very old, very popular! Most of the red meat is made with eight corners, cinnamon skin, vanilla leaf, and a variety of spices, which perform the function of color-added spices. In fact, individuals believe that the use of spices should be based on a single variety, a small amount of which, if they are mastered, not only works well, but also ensures the original and aroma of pork, but, on the contrary, excessive use of spices leads to the smell of the fragrance of the house, but not of the meat ... Today's red meat, which I have avoided from using a lot of spices (only an eight-point grain), is mainly filled with guest wine and flower sculptor. The meat is slightly better than the traditional red meat in color and taste
Recipe Recommendations
- pork belly 700 grams
- Hakka Niangjiu 50ML
- huadiao wine half a bottle
- rock sugar appropriate amount
- salt appropriate amount
- broccoli appropriate amount
- octagonal 1 capsule
- salty and sweet
- stewed
- several hours
- simple
Steps for It's red meat in the private room
1
Five flowers for thicker, cut large
2
Scrambled water, cold water into the pot, the water turns to color, and a little boiler sets the pot up. (Cooled boilers are very prone to bleeding and dirty, hot boilers, meat meets hot water, meat forms a protective membrane, not easily released)
3
Get ready
4
Get the sauce ready
5
Scrambled sugar: boiler oil, ice cream
6
The little fire melts, the color gets darker, so don't lose it
7
I'll put five flowers on the table, and I'll put sugar on it. Colour
8
I'm a guest
9
Then he pours into the vase, boils it for two or three minutes, and makes it smell like wine
10
Put it in the high-pressure pan, drop an eight-angle, and add a proper amount of hot water
11
Guy, 11 minutes on the air, 2 minutes off the fire
12
Go to the casserole, add appropriate salt, and have a small amount of sugar
13
50 minutes of kettle
14
Put it in a frying pan, and the fire gathers juice into a thick plate
15
The plate, the hot broccoli, the whole red meat, it's soft, it doesn't break, it doesn't collapse, it's colorful
16
Flower liner, pretty, delicious, spitting outIt's red meat in the private room Make Tips
It's a beautiful color, it comes from fermented wine, sweet, fragrance and red tea. It's very colorful in meat dishes (practical experience). If it's not too sweet, it affects the taste of meat, it's completely free of sugar, and it's available in large quantities..