Souffle
By VicentaLakin
Succubus, a traditional Chinese dish, is common throughout China, mainly in Shanxi, Henan Luoyang, Jiangxi, Shandong, Sichuan, Shaanxi and Yunnan. Today, I'm going to blow up and steam
Recipe Recommendations
- pork belly 80 grams
- pork tenderloin 100 grams
- vegetable oil appropriate amount
- cooking wine 2 tablespoons
- salt a little
- pepper powder 1 teaspoon
- starch 60 grams
- soy sauce 3 scoops
- sugar Half a teaspoon
- Jiang 3 tablets
- onion 2 trees
- cinnamon 1 small piece
- octagonal of 2
- chicken powder 1 teaspoon
- salty and fresh
- fried
- an hour
- simple
Steps for Souffle
1
I've got two species of meat, rib and bouquet
2
Cut the meat into little pieces or thick pieces
3
Wine, pepper powder, soy sauce, salt, powdered chicken, pickled for 15 minutes
4
Put the starch in the big bowl and put the water into the starch and then settle it
5
It pours out the water slowly on the sedimented powdered water, and it rubs the sedimented powder into the salted meat with the meat, so that the meat is covered with a piece of it
6
Put in the cooking oil and heat it, and put the pieces of meat covered with dust into the cooking pan
7
When it blows the meat out of the fire, it'll stick it in the pot
8
Put the fried meat in an instrument that can heat easily
9
More wine
10
I'll have some
11
Put some pepper powder on it. I added some sugar
12
After pouring in a little water, then setting up a pot in a steam cage, it'll be 40 minutes
13
It's a steamed productSouffle Make Tips
The water from the sedimented powdered water is slowly poured out, and the sedimented powder is drawn into the salted meat with the meat