Potato button meat

1

It doesn't matter, but you cut the slice, not less thick than a woman's fiber-fiber finger, and so does a piece of meat。

2

We'll boil the meat, we'll burn it in a cold-water pot, we'll burn it with a lot of blood, we'll clean it with a spoon, then we'll boil the meat until it can easily be inserted with chopsticks。

3

Cooked meat, squirming it in the heat, then plugging in needles with meat, a tool that looks like a Guangdong burner's friend would know that a friend who doesn't have a tool would put a hole in the hole with a chopstick, and would have to do it evenly。

4

With oil-sniffing paper, newspapers, etc., all around the pan, then fire hot oil, the temperature is the temperature of the taro coming up with the bubbles, and it blows up to the surface of the tarp with a little bit of gold on it, so you can try the tacos, if they're watery, and you can consider whether to continue making them。

5

The edges of the taro can be cut into little pieces of dice, and the pecs for the varnish, the fragrance, and then the opportunity to teach you how to do it。

6

When you're done with the potato, you're going to blow up the bouquet, and I'm always afraid of the pig's skin, so I've come up with a way to cut off the fire, put the skin down and put the bouquet in the pot, and then spread the fire to 500 degrees, set the time for 15 minutes. If there's more meat, it's gonna have to be longer. If there's more meat, people walk away from it, it's all right. If you don't have an electric plyboard, it's a long way off。

7

south milk 3 speeds, sugar 2 tea spoons, dill 1 small bowl, five chaff 3g, ginger a proper amount, seafood 1 tea spoon, all of which are plattered and replaced。

8

And then you put the fragrance slices of the fried meat in the flavors, and remember to flip them with your hand, not break them, even them, then pull them out and put them in the tacos。

9

When mixed, two pieces of tara were wrapped in a piece of meat with their hands repeated, and were then packed into the steamed meat container, as tight as possible。

10

The water previously boiled from pork is then poured into the fragrance container evenly with the remaining fragrance juice and carefully poured from the side full of steamed meat containers。

11

The fire boiled to a large extent, the container was evaporated, once again opened, and was replaced by one hour of evaporation in the fire, after which the remaining boiled water was poured into the container for another hour. It was too late to get the picture, and then I forced it out after an hour of steam, and this step, you have to have enough time to get out。

12

After the second one hour of evaporation, the vessel was retouched with a plate larger than the container, then the hand was pressed over and the meat from the container was retorted into the plate, thus completing the entire production process. Specialized meat in the picture is not evaporated enough time to bring it closer to the camera, and the first boiled meat is absorbed with meat and tacos, so it has to be boiled again in the next hour, so that it will be evaporated and unsatisfied, with a soft sense of passing。

1. For the ingredients, get one large piece of pork belly and two taro roots. When buying pork belly at the market, find a piece with a similar length to the taro. You just need to buy a cut wide enough to match the radius of the taro; however big the taro is, that's how wide the piece of meat should be. Buying two taros of similar size will definitely be enough. 2. The thickness of the taro chunks should not be less than a woman's slender finger, and the same applies to the thickness of the pork slices. Why is this? For example: if two people use the same size taro to make braised pork, one cutting thick slices and the other cutting thin slices, and both add three pieces of fermented bean curd, after a long steaming process, the thick slices will have a rich fermented aroma. One bite combines the rich sauce flavor on the outside with the soft, powdery taro fragrance on the inside; the fragrant, soft, savory-sweet taste is just right. As for the thin slices, after long steaming, the originally soft center has been completely soaked through by the sauce. When eaten, aside from the sauce-flavored softness, it lacks the taro's unique fragrant texture, and it will also be overly salty. You would have to reduce the amount of fermented bean curd to solve the saltiness issue, but if you use less fermented bean curd, won't the fermented aroma be less rich? This is the difference between thick and thin slices. 3. The meat close-ups in the recipe's main image and the last picture have not been steamed long enough; I intentionally zoomed in the camera so everyone could see more clearly. The cooking liquid poured in the first time has been absorbed by the meat and taro chunks, so within the next hour, you must refill it with cooking liquid. This ensures the meat is steamed until it releases its oil but remains not greasy, achieving a tender, smooth texture that melts in your mouth.