Tasty meatloaf
By VicentaLakin
THE SKIN IS FULL OF GLUED PROTEINS, WITH BEAUTY EFFECTS. IN ADDITION, THE Q-BALLS ARE VERY STRONG AFTER CONDENSING, AS THE SKIN IS BOILED OVER A LONG PERIOD OF TIME AND THE GLUE INSIDE IS FULLY PERMEABLE. THERE WILL BE A LAYER OF FAT OIL ON THE SKIN, WHICH IS NOW FOCUSED ON HEALTHY NUTRITION. SO THIS LAYER OF FAT YOU CAN SCRAPE OFF WITHOUT. BUT IN MY FAMILY'S EXPERIENCE, IF IT'S TOO HARD TO SHAVE, IT DOESN'T HAVE ANY FAT, AND IT'S NICE TO HAVE A NICE, NICE, NICE LID, BUT IT DOESN'T TASTE GOOD. SO THERE'S A LITTLE BIT OF FAT LEFT ON IT, AND IT DOESN'T GET TIRED. IF YOU'VE EATEN GARLIC, YOU'LL KNOW HOW GOOD THIS COLD FAT IS
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Tasty meatloaf
1
The skin is removed from the freezer's room and frozen
2
In the cooling pan, five minutes after the water is boiled
3
When it's hot, scrape the fur on the outside of the skin with a knife, scrape the fat on the inside, leave a thin layer, and the product will taste better
4
Cut the skin into three centimeters
5
Make another pot with eight horns, peppers, fragrances, ginger chips, soy sauce, salt, then put the skin in the pot, pour the wine when the water goes out, and then cover the fire with a slow stew
6
When the soup is less thick, the skin bites easily and then the pot comes out, whether or not the sauce in it is free, and the tatter is filled with a proper bowl or basin, covered in a membranes for a few hours in the freezer
7
It's very strong when it's frozen
8
Take the proper slices
9
Garlic paste, vinegar, raw co-opt in a bowl, with red oil or spicy oil to eatTasty meatloaf Make Tips
The pork skin should not be boiled for too long the first time; 5 minutes after the water comes to a boil is sufficient. While it is still warm, hair and fat can be easily removed. Cutting it into small pieces makes it easier to cook, and the finished product will also be more compact and firm. You can make the seasoning into a packet and put it in the soup, removing it directly after cooking to avoid the discomfort of biting into small spice particles. I sprinkled mine directly into the pot without making a packet and didn't find it too much trouble. It must be refrigerated until firm before cutting into cubes or slices; the dipping sauce is up to you.