Cut the meat

1

Preparation of food material: skin fragrance: 1000g, rinsing of the meat and cutting it into 12 CM blocks and immersing it in cold water for at least half an hour。

2

Creaming: lilacs, sauerkraut, soybeans, glyphs, Shannai, ginger, fragrance, cuisine, eight horns, cloves, cloves, salines, peppers: the right amount, if you have not prepared so much, must have at least eight horns, fragrances, cinnamon, peppers。

3

Creaming: Onions: Right quantity, ginger: right amount, ice sugar: right amount, salt: right amount, wine: right amount, soy sauce: right amount, noodle: right amount, rotten milk: right amount。

4

The blistered flesh of five flowers is used for watering. And when the water is cold, then when the colour of the meat turns white, it is taken out. Bleeding with hot water, which is attached to the flesh, is used to keep dry water。

5

Put the skin on the soy sauce and fry it in the pan. Don't be too big, be safe, be oilproof。

6

Fried sugar. Oil and ice sugar pour into the pot, and small fire is made. As the temperature rises, the sugar melts slowly. Scrambling sugar with ice cream is the trick of red light in the finished product。

7

With shovels, you'll find the sugar color gradually turning from white to brown。

8

Keep moving, there's bubbles, it's getting close to what needs to be done. When sugar is brown and bubbles appear, it's off fire. Put the good sugar in the meat。

9

Add all the spices (place the spices in the filters, if they are not covered with gauze), onions, ginger, soy sauce, wine and warm water, the amount of water is just equal to the meat. Soy sauce can be used either as raw or red sauce, as far as possible not to use old ones, which can cause the finished product to go too dark. After the sauce, the soup is slightly deeper than what you want. It's a little extra。

10

It saves more time with a high-pressure pan, matures by 20 minutes of pressure on the steam, then salts the soup and, if it is not in time, halage the meat in the soup for half a day and then extracts it. It's the key to taste。

11

Put the halogen in the freezer for a while and remove the slices. That's how the slices work。

12

Take a big bowl, skin down, smooth the bowl and squeeze it with onions, ginger chips, mushrooms。

13

Crush a piece of custard with sweet pasta and sugar, evenly at the top of the meat, and then steam on the steam pan for 30 minutes。

14

And draw out the soup from the flesh, and then make a juice from it. Put a plate upside down on the meat bowl. Put your hands on the bowl. Take the bowl away. It's all in the plate。

15

Make the juice. Put the soup juice in the pot and add a proper amount of sugar. When the soup boils, it pours into the starch. Finally, a little perfume, fire. It's done。

16

It's delicious

17

It tastes so good. I can keep taking so many pictures, I admire myself

18

It's full of fragrance. Keep the fumes. No。

19

The entrance was soft, biting down, full of incense. I've got a lot of beautiful words to describe it, but I can't say it anymore.

1. The size and amount of meat will determine the duration of the stew, depending on the circumstances. Infiltration of the flesh with cold water allows the blood in the flesh to seep out for the purpose of diversion. 3. Burning meat shall be cooled. 4. The sugar made out of ice cream is more attractive than white sugar. 5. Halogenation is then added to prevent premature salt from condensing proteins and delivering wood in meat. If you don't have time to wait for halogenation, you can add salt when the meat matures and heat it up. But the ready-to-eat tastes are far from halogenated。