The pagoda's meat
By VicentaLakin
Even though it's summer, my extraordinary appetite makes me more capable of eating than I do in winter (which is why I'll be fatter in summer than in winter and wear thicker coats and bitterer than in winter... ), and especially like to eat a bouquet of bouquets, which is a denture, which is supposed to be used in the future when my family party shows hands
Recipe Recommendations
- pork belly 1500g
- yellow wine 250g
- soy sauce 150g
- sugar 50g
- onion 50g
- plum dried vegetables appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for The pagoda's meat
1
Five flowers choose a large piece of thin square. Head
2
Put it in the pot first. Get rid of the boiled water and wash the powder
3
ginger is ready for 25g
4
The ginger pads are down there, and they're covered with the fragrance
5
into 250 g yellow
6
add 150 g of soy sauce
7
finally, 50 g sugar and two hours stew
8
Let's get the meat out and change the knife to a nice square
9
Then you're going to circle around the outside and you're going to cut it into a long strip
10
Put the cut meat back as it is, and the skin is in a deep bowl
11
Plug in the middle and wash up the crumbs
12
It's half an hour of steam, and it's out of the water