Winter roast
By VicentaLakin
Every spring break, there's always a year-old dish on the table. As the variety of new foods grows, red meat tends to be the largest remaining dish, but never leaves the table for past years, as it is the purest one in the memory of parents. In that time of material scarcity, it was probably only after the New Year that they could have had a good meal of red meat, and in their hearts, the years without red meat were not years. I was born in the late 1970s to buy food on a ticket, but I didn't eat less than meat, so there was no such deep red-hot tie, but every year I cook a bowl of red-hot meat for nothing but the traditional Chinese years in my parents' hearts。
Recipe Recommendations
- pork belly 1000 grams
- bamboo shoots a
- onion a
- Jiang appropriate amount
- pepper appropriate amount
- octagonal a
- geranyl appropriate amount
- cinnamon appropriate amount
- rock sugar Four or five grains
- cooking wine a spoonful
- soy sauce One and a half spoonfuls
- soy sauce two spoonfuls
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Winter roast
1
Takeh slicing blades
2
It will be cut with salt water and dry moisture。
3
Cut the flowers into pieces。
4
We'll cut the meat cold and boil the water。
5
The flesh after the water is washed away with warm water, and dry water is controlled。
6
Onion slice, ginger slice spare。
7
The pot is filled with oil of appropriate quantity, and it is filled with fragrance。
8
Put some ice cream in it。
9
Put the meat in the pot。
10
I'll put the ginger and the meat in it。
11
Turning meat to the point where the skin is micro-gold and the fat is fine。
12
And pour the roasted meat with spices and oil in the pot. ♪ Or a casserole ♪
13
Plots are thrown into the fried pot。
14
With the oil left in the pot, the scaffolds are made to the micro-yellow reserve。
15
Add all but salt to the meat。
16
Add a proper amount of clean water。
17
Cover the pan and burn the fire
18
Add appropriate salt
19
Turn the fire down and continue to rot. (depending on the size of the meat and its mass)
20
Add the spasms, and you can get out of the pot if you continue to smelt。