Zhuzhou with sand
By VicentaLakin
New Zealand has rained continuously these days, with particularly cool weather. It feels cold. The daughter-in-law said that she wanted to eat sanded meat while it was cool and that it was for lunch today. The salsa is chosen for five flowers, and the soybeans are put into the salsa, steamed to the ground, and tasted sweet, and fat. It's a meal in our old state, especially in the countryside, and it's been there all this time, especially for the elderly
Recipe Recommendations
- pork belly 500 grams
- honey appropriate amount
- red bean paste appropriate amount
- red dates appropriate amount
- glutinous rice appropriate amount
- of hearts appropriate amount
- crispy walnut appropriate amount
- ginger slices appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salty and sweet
- steamed
- an hour
- senior
Steps for Zhuzhou with sand
1
Five flowers pick 12 centimetres wide, with appropriate length; clean the hair
2
Cold pot, boil. Ginger, pepper, salt
3
I'll make a chopstick
4
Get the extra oil on the skin while it's hot, shave it off, use the sugar to color it
5
The oil in the pot was 60% hot, the skin was down and the boiler was blown. The meat's moving back and forth
6
It's a fried meat
7
The first knife to the meat, don't cut; the second cut. Cut the fire clips
8
That's how the rest of the meat is cut
9
Cut the meat, use a little sauce, make the meat smell, color it, and red sugar
10
Gnome, red dates soar half a day early. Add walnuts to the soy sauce
11
To make it more delicious, honey, red dates, walnuts
12
Bean sand in the meat. Wrap it up
13
It's all wrapped up. Twelve
14
Let's put it on first
15
Bubble rice, red dates, red sugar. Twenty minutes. Eight minutes
16
Eight ripe rice. Put it in the button bowl
17
Once the water's out, it'll be evaporated for an hour
18
The finished product