Classic halogen
By VicentaLakin
Gold halogen, soft and smooth, fat and not tired。
Recipe Recommendations
- pork belly 300g
- onion 80g
- garlic half a
- Jiang
- soy sauce two tablespoons
- oyster sauce a spoonful
- soy sauce a spoonful
- cooking wine a spoonful
- rock sugar 15g
- geranyl two pieces
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Classic halogen
1
Prepare the materials
2
I'll immerse the meat with cold water for about half an hour
3
Five flowers cut into a spare
4
If you don't refuel, you'll fry it in the pot, you'll fry it with meat, you'll get onions, you'll get garlic, you'll get ginger。
5
With two spoons of soy sauce, one spoon of oil, one spoon of old smoke, one spoon of wine, one piece of glucose, two large pieces of cheese, two leaves。
6
In the casserole with water, the small and medium flaming pots are boiled for about an hour, and a little juice is collected at the end of the fire。
7
It can be boiled with a few skinned eggs and halogenated eggs。
8
I'll make you a nice halogen