East slope
By VicentaLakin
East slope meat (rolling meat, red meat) is a Hangzhou dish made of pork stew. It's beautiful, it's delicious, it's delicious. Slow fire, less water, more wine is the trick. It's usually a square piece of pork, half of it is fat, half of it is thin, the entrance is fragrance, it's fat, it's not greasy, it's fragrance, it's red, it's savory, it's not broken, it's delicious。
Recipe Recommendations
- chives 50 grams
- rock sugar 50 grams
- yellow wine 200 grams
- soy sauce 10 grams
- soy sauce 50 grams
- pork belly 500 grams
- Jiang 25 grams
- salty and sweet
- stewed
- several hours
- ordinary
Steps for East slope
1
After five flowers are washed, put water in the pot, until the water boils for five minutes before the fire
2
Take out the fragrance and wash it again. Cut it to 4 centimetres. Status
3
Tie it with cotton wire
4
The casserole is covered with bamboo
5
Cleaned onions and ginger chips
6
Put the meat on it and the skin goes down
7
Add 50 grams of glucose, 50 grams of soy sauce and 10 grams of smoke
8
Finally, 200 grams of yellow wine
9
Two hours after the casserole boiled
10
Take out the meat, the skin is up, and when it's boiled, it'll be half an hour
11
Completed Chart