Red meat
By VicentaLakin
I heard you should eat more vegetables in spring? They say the vegetable is green in front of the door? No, food like ours will never be separated from our dear meat! Chicken-cooked mushrooms and chicken-cooked ox-fried ox-fried ox-fried ox-fried ox-fried veal-cheek-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo-poo... Of the many meat foods, the most attractive is certainly a bowl of fragrance. The sun's flesh is full of light, the entrance is fertilizer, and this is a dream life. Let's eat meat. Today, in particular, the editor brought a heart-cooked cook to bring you a spring-filled red roast. Mr. Tree is bringing this red roasted meat, known today as the "spring of the Spring Wind", which is called a simple version of red roasted meat, so cleverly avoids a roadblocker such as fried sugar, and goes straight into reaching perfect meat. If you're going to taste this colorful, sauerkraut-composed spring food, you just have to remember the steps taken by the writer:
Recipe Recommendations
- pork belly 300g
- garlic 200g
- green onions a
- ginger a
- soy sauce 50g
- Rose tofu two
- cooking wine appropriate amount
- rock sugar 40g
- olive oil appropriate amount
- salt appropriate amount
Steps for Red meat
1
CUT THE BOUQUET INTO LONG STRIPS 4 CM WIDE AND THEN INTO SQUARES 4 X 4 CM
2
Put meat in the cool water, and then hemorrhage it
3
Add oil to the pot and put meat and onions into the Conning Revere sapphire pan to make it golden
4
(b) To mix the soy sauce, wine, rose-crushed milk evenly, pouring into the pot and adding ice cream and ginger chips; 30 to 40 minutes of cooking with a cap
5
Cutting the garlic into a 5 mm particle, boiling it in the pot, watering it with the appropriate amount, removing the spicy tastes, adding the salt, etc., and making the plate
6
And out of the crumbs that have finished the juice, with the garlic, and with the garlic, with the proper juice, the remaining garlic pellets shall be spilled over the meat, until this point is done。