I can't believe it
By VicentaLakin
As a traditional pig-eating nation (mostly Chinese), there are deep-seated conditions for pork. Of these, five flowers are love and hate for the modern world. They love the fragrance and the fragrance. Although it is only a few months before summer, I'm saving up for my young partners in advance of the 2016 summer as Li and Zhang Huixiang. Three issues in a row, I will select three of the eight main recipes that are simple, but which, for all of you, will have some inspiration. The lights, which were used to match the beef in the canine, describe the cooking's skill in cutting halogenated beef, which is so thin in the band. And here I'm going to use it to match the sauerkraut, because most of the family practices that I've ever seen have the taste of the sauerkraut, because it's so thin. Many people are believed to be here to blame their skills or the sharpness of their knives. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no。
Recipe Recommendations
- pork belly 270 grams
- dried bean curd 3 pieces
- Sichuan-style spicy bean paste 2 tablespoons
- onion half a
- green onions
- octagonal 1
- pepper 1 tablespoon
- dried chili the 2
- Jiang 2 tablets
Steps for I can't believe it
1
First of all, let's look at the material, and then put the porcelain in the freezer, into the freezer, about one to two hours, depending on power. Until the shape of the flower is frozen, but it can still be cut in motion。
2
After the freeze, the bouquet becomes infinitely cut and, if the meat is found to be soft in the meantime, it will be put back into the freezer。
3
The pot can run through the water of five flowers and then add ginger and eight horns。
4
Hot water (about 50 degrees) is to be put in five slices of meat for about seven minutes. If the flowers are cut thin enough, the moment of touch with the hot water will be slightly curled up。
5
Get the meat slices out and dry as much as possible with kitchen paper/cloth! (if not serious consequences)
6
NOW, LET'S SEE WHAT THE LIGHTS DO
7
Burn the pot in the middle of the fire to 50% heat, then put it into two drops of oil (as a lead), then lay the bouquet in the pot and extract the oil。
8
It's gonna be a little gold, and it's gonna be a piece of meat and oil in the pot。
9
It's a very fast process to make little fire, put in the peppers and chillies, because even if it's small, it's hot。
10
It'll be cut with onions and set fire。
11
Add spicy bean petals and continue to fry。
12
Make the fire, add the bouquets and the soybean strips. A spoon of yellow/meal on the side of the pot, and if you have a sweet friend, you can use some sugar
13
The fire ended with onions (chrystal) and pepper oil, and the dishes were set immediately after the fire。
14
Let's finally enjoy the product。I can't believe it Make Tips
1. WITH REGARD TO THE CHOICE OF BOUQUETS, I RECOMMEND NOT TO PICK THE AREA OF FIVE LAYERS OF MEAT, BECAUSE IT IS EASY TO BREAK THE BORDER BETWEEN FAT AND SKINNY AFTER THEY HAVE BEEN CUT INTO THIN SHEETS. SECONDLY, IT IS NOT RECOMMENDED TO BE TOO FAT, BECAUSE DRIED MEAT ALSO TASTES LIKE MEAT. REFRIGERATION IS TO MAKE IT EASY FOR EVERY PERSON WHO HAS A KNIFE, EVEN A ZERO, TO CUT OUT THIN PIECES LIKE X TREASURES. BUT I'M NOT SUGGESTING IT'S TOO THIN, AFTER ALL. 3. BOILED MEAT SHEETS REMEMBER TO DRY THE MOISTURE, AND IF NOT, THE PROCESS IN THE OILS (STEP 7) WOULD BE RATHER VIOLENT. WHAT'S THE REASON? GO BACK AND CALL YOUR JUNIOR CHEMISTRY TEACHER 4. THE FEELING OF PAPRIKA HAS BEEN DESCRIBED BY CAI LAN AS A WAY OF RAISING THE SPICY SPICY OF KAWACHI TO A HIGHER LEVEL THAN OTHER SPICY VEGETABLES. THERE'S NO SISSY CASSEROLE, WE CAN'T CALL IT A CANONIAN. IT WOULD BE BEST TO HAVE ACCESS TO FRESH PEPPER, AND IF NOT, DRY PEPPER OR PEPPER OIL. 5. ALTHOUGH THE MAIN CHARACTER OF THE POT IS FIVE FLOWERS, IT MUST BE A CHOPSTICK WITH ONIONS AND BEANS TO PUT IT IN THE ENTRANCE TO FEEL THE OIL-FREE FOOT OF THE POT