Sour sauce and bouquet
By VicentaLakin
Let's try them all
Recipe Recommendations
- pork belly 500G
- northeast Chinese sauerkraut 500G
- cooking wine 10ml
- olive oil appropriate amount
- oyster sauce appropriate amount
- fat slices 5 pieces
- sesame oil appropriate amount
- soy sauce 20ml
- sour and salty
- fried
- half an hour
- simple
Steps for Sour sauce and bouquet
1
A pack of northeast yogurt is enough for half of it. I'll cut the thins with the flowers. If you want to cut them yourself, the little ones will freeze harder。
2
Five flowers cut in small slices, added wine, raw and fragrance mixed for 10 minutes。
3
Half the yogurt cut thin, and the little mates who don't have pork oil ready to cut a few of them like me。
4
Hot pots, with a proper amount of olive oil in the pots, roasted in a pickled veal, with some gravy coming out。
5
And pour the gravy into a bowl for later use。
6
And when the gravy fell, a little olive oil was poured into the flesh of the chow, and it continued to be made of gravy until the gravy became golden, and there was a spare。
7
Leave a few bouquets of oil in the pot, and add fat slices of pork, so that the oil will come out。
8
If you don't get your greasy meat chops, you'll have to put the sour sauce in the pot。
9
When the sour is cooked, you add the five flowers that you made before, and you roll them evenly。
10
Put the previous gravy in the pot, evenly with the sour sauce。
11
Just a little bit, add a little bit of platinum, and you can start the pot。Sour sauce and bouquet Make Tips
Northeast sauerkraut is most fragrant when stir-fried with lard. For those who don't want to use lard, other cooking oils work as well. Cut the pork belly into thin slices so it browns easily; it won't be greasy to eat and will be full of meaty flavor.