Plum chow
By VicentaLakin
There's very few plumbs on the northwest side, and the smell of hour is always in the heart. The taste has changed a lot over the years, and friends came from the south the last few days to bring some dry prunes, and today's rest is done, and the tastes have been adapted to the taste of the northwest. My son says the plum is better than meat。
Recipe Recommendations
- pork belly 400g
- meicai 200g
- cooking wine appropriate amount
- soy sauce 2 tablespoons
- cinnamon 5g
- sugar 10g
- octagonal of 2
- salt a little
- soy sauce 1 scoop
- onion a little
- small pepper of 2
- oyster sauce 1 scoop
- Jiang a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Plum chow
1
Plums wash and soak for two hours. Five flowers to wash, and the family doesn't like fat, so they pick a thinner one, but it's a little fatter。
2
In cold water, the pot is filled with chow, wine, ginger chips, eight horns, guacamole, boiled and left at the end, and continues to boil until seven years of maturity。
3
Onions, ginger cuttin, pepper cut。
4
Hot pots, oil, onions, ginger, peppers, fried incense。
5
Plumbing continues to be fried with oil, raw, raw, old, sugar, salt and a spoonful of cooking soup。
6
Soup to soup is a little dry。
7
Cooked five flowers out of the cold。
8
Cut to thin。
9
Take a bowl, and put the pelts down below the bottom of the bowl, under the magnifying tablet, and put the pieces above。
10
Plumbing on it. Vaccination into high pressure pans, about 40 minutes after up。
11
When the pressure is released, it's pulled out of the plate。Plum chow Make Tips
If you don't eat spicy, you can spare the chili. The plumes are salty and the salt is adapted to their taste。