The meat

By VicentaLakin

The meat
The meat is a Shandong Zinhan food and belongs to the Rufu. It's not fat, it's delicious. Chinan cut the flesh of the flesh of the hussy, and put it in soy sauce. The meat is cooked with sauce, not salt. It's hot sauce, but it's not salty and just for dinner. Today's meat is based on Master Choo's daily diets, and it's salted and stewed, and it's not greasy, it's thin, it's fragrance while it's hot and gravy on rice

Recipe Recommendations

  • pork belly 600 grams
  • soy sauce 1 teaspoon
  • Stewed meat package one
  • geranyl 3 tablets
  • rock sugar 2 capsules
  • onion ginger appropriate amount
  • sweet sauce 1 tablespoon
  • Angelica dahurica 3 tablets
  • huadiao wine 60 grams
  • soy sauce 50 grams
  • octagonal 2 capsules

Steps for The meat

  • Make The meat step 0
    1
    The main food items are broccoli, sculptor, sweet noodle, raw, old, stewed meat packs and sauce。
  • Make The meat step 1
    2
    Five flowers purified into thick slices
  • Make The meat step 2
    3
    I'll put the cut broccoli in the container, and I'll add ginger onions, sweet noodle sauce, old smoke, raw smoke, gin
  • Make The meat step 3
    4
    Picked up with the sauce for more than two hours
  • Make The meat step 4
    5
    Onion knots, together with ginger chips and white tatters, are placed at the bottom of the casserole。
  • Make The meat step 5
    6
    And the scavenged flesh skins fall down into the sub-coding pan, and pour into the scavenging juice。
  • Make The meat step 6
    7
    Add the rest of the sauce (eight horns, vanilla leaves, veggies, and stewed meat packs) with a little less than five flowers. Just a little less than that。
  • Make The meat step 7
    8
    Clean towels on the casserole to seal the surroundings and airholes, boil the fire, turn the fire into fire for about 1.5 hours
  • Make The meat step 8
    9
    Approximately 1.5 hours of stew, the covered towels were removed, all the fat from the bouquets were made, the fat and the fat and the skinny. With a big bowl of rice

    • The meat Make Tips

    The clinking of the onions, coded at the bottom of the pot, both allows the onions to immerse themselves from the bottom into the flesh, and prevents the burning of the pixie pot from burning, and the turning of the onions continues to slow down the stew, until the time is full, the meat is naturally stale and fat。

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