Sioux cherry
By VicentaLakin
There is a long flow of red meat in China, and there are huge differences in burning practices. Sioux cherry meat, which is also a form of red meat, is only famous for its small size, its colour, and its impurity
Recipe Recommendations
- pork belly 600 grams
- onion ginger 20 grams
- octagonal 2 capsules
- cinnamon 1 segment
- red yeast rice 15 grams
- salt appropriate amount
- rapeseed heart 100 grams
- huadiao wine Banxiaowan
- rock sugar 20 grams
- geranyl 3 tablets
- soy sauce 1 teaspoon
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Sioux cherry
1
Main food: Five flowers
2
Creaming: yellow wine, cinnamon, red curvy, eight horns, fragrance, glucose, ginger onions
3
Red curricular rice in the fabric bag
4
Five flowers in the cold and the fire boils, and then the foam goes off. Fan
5
Boil it till it's dead, remove it and dry it
6
The flesh skin of the bouquet was placed up on the board, with a knife and a knife every 1.5 centimetres. And then the vertical knife marks, and every 1.5 centimeters, the length of the blade goes into the first layer of thin meat
7
In the casserole, you put onions, red curds, eight horns of ice sugar, fragrance
8
I'll put the cut flesh of the flesh up in the pot, and I'll add meat soup and wine
9
Add a tea spoon to the old tune
10
Add salt
11
Put the lid on and boil it, and then we'll cook it
12
I'll cook it with a micro-flammation. Five hours till the sofa rots
13
Turn the fire into a bit of soup
14
Take it out and put it on the plate. Burn a couple of little oils around the sideSioux cherry Make Tips
Don't worry about it. It's the fire。