It's a regular prune
By VicentaLakin
I always thought that prunes smelled like Grandma, and they always missed it when they hadn't eaten.
Recipe Recommendations
- pork belly 300 grams
- plum dried vegetables a small bowl
- salt appropriate amount
- wine appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil a little
- sugar a tablespoon
- soy sauce appropriate amount
- salty and sweet
- steamed
- three-quarters of an hour
- ordinary
Steps for It's a regular prune
1
Get ready to eat: prunes, bouquets. My knifeworks were bad, so I bought the finished slices
2
Five flowers to wash the water, and the meat to cool it down, so it can better remove the blood water, with wine and ginger.
3
The water boils for about three to five minutes, doesn't turn off the fire, pulls out the meat, so it's not easy to stick dirty stuff on the meat.
4
Cold-pot oil with a spoon of sugar and sugar.
5
You're about to get fired
6
It's made out to make meat more colorful, to reduce the amount of soy sauce, to make it healthier.
7
Fire up to two tables of gold and yellow wine and a little bit of raw smoke
8
You don't have to drop the rest of the oil, you can use it directly for the prunes, you can put garlic in the prunes, you can add salt. You don't usually need any more sugar, you can taste it, you can cook with a little water.
9
I'll lay down the planks
10
Then we'll put the prunes on the meatloaf and prepare for the steam
11
The fire will be on fire for 45 minutes.
12
Put the soup juice in the frying pan before you rebut it.
13
Put a little starch on the soup and a drop or two of perfume before you get out of the pot. It'll lighten the color, and then water the meat.It's a regular prune Make Tips
I stir-fried the meat slices directly, which makes the color of each slice more appealing and the taste better. If you can't cut the fresh pork evenly, you can put it in the freezer for about an hour before slicing, which will make it easier. When stir-frying the preserved vegetables (Meigancai), make it a bit saltier than usual, as the meat slices will absorb the flavor of the vegetables. This is my first time posting a recipe, and I apologize for missing some photos.