Secret red meat

By VicentaLakin

Secret red meat
I don't know if a lot of people are like me, and the colder they get, the more they want meat, the more they have to show up at my table. Most of the oldest girls are the best meat eaters in my family, and they don't usually eat much in kindergarten, so I have to do it at home for the sake of young girls. The most important ingredient for making red meat is five flowers, and it's not too thin, it's too thin, it's so bad, it's good to make a square stew like a mahjong. The supermarket counter next to the home is queuing every day, and the quality of the meat is not good enough to eat red meat when it passes. And it's not easy for people like me to buy food with children. So every time I get a phone line from Kyoto, it's easy for me to think that it's the easy part of the big city where a housewife like me, with two children, sort of sort of sorted out the shopping on the net. The mahjong mahjong mahjong, which was bought from Kyodong, is the perfect place to make red meat! Here's to sharing your mother's secret red meat

Recipe Recommendations

  • pork belly 450g
  • garlic appropriate amount
  • onion appropriate amount
  • ginger slices appropriate amount
  • octagonal appropriate amount
  • salt appropriate amount
  • edible oil appropriate amount
  • qingshui appropriate amount
  • rock sugar appropriate amount
  • yellow wine appropriate amount
  • soy sauce appropriate amount

Steps for Secret red meat

  • Make Secret red meat step 0
    1
    get ready for the proper five flowers. i bought it from kyeong dong-sheng, a box of 450 g, just enough for a meal
  • Make Secret red meat step 1
    2
    THEY'RE CUT INTO 2CM SQUARES. THEY'RE TOO SMALL TO BE ADDICTED. ALL THE MEAT HERE IS CUT AND THE SKIN IS REMOVED
  • Make Secret red meat step 2
    3
    Get the ginger, the onions, the garlic, the horns
  • Make Secret red meat step 3
    4
    Put fresh water in the pot, wash the meat, put it in the cold pot, boil it
  • Make Secret red meat step 4
    5
    It's clean, it's low, and it's okay to cook directly, but it'll get some fat
  • Make Secret red meat step 5
    6
    Two minutes to boil
  • Make Secret red meat step 6
    7
    It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot
  • Make Secret red meat step 7
    8
    The fat in the bouquets is out, and some of the surfaces of the meat are made yellow
  • Make Secret red meat step 8
    9
    Use chopsticks for backup
  • Make Secret red meat step 9
    10
    Another pot. Because I had to cook longer, I changed the cast iron pot, and I put a little spoon of oil and a big spoon of fresh water in it, and put the ice sugar in the fire
  • Make Secret red meat step 10
    11
    After the ice cream melts completely, just a little bit longer
  • Make Secret red meat step 11
    12
    Put the meat in it, put it evenly, and put sugar on every piece. Colour
  • Make Secret red meat step 12
    13
    Add hot water, the amount of water doesn't fit in meat, put in the rest of the ginger chips, onions, boiled in the fire, a little spoonful of soy sauce, proper salt, and a little kettle
  • Make Secret red meat step 13
    14
    Cover up the pan and make a small fire for about 45 minutes
  • Make Secret red meat step 14
    15
    When the amount of water is cut in half, and the garlic is added, my kids prefer the garlic from the red roast, so every time I add some, the garlic from the red roast is especially good
  • Make Secret red meat step 15
    16
    When the last soup drops, it's often flipped with shovels
  • Make Secret red meat step 16
    17
    Make every piece of meat covered with soup
  • Make Secret red meat step 17
    18
    With soup pans, with salt and chicken juice, hot oil, leaching, laying on the bottom
  • Make Secret red meat step 18
    19
    The delicious red meat can come to the table. That's a good deal
  • Make Secret red meat step 19
    20
    A bowl of rice, meat and vegetables, and it's fun for one! It's fatty, it's fatty, it's fatty, it's screeched after a long period of little fire, it's impregnated, it's sweet, it's a special taste for my kids. Every time I say "Mom's red meat" is the best

    • Secret red meat Make Tips

    For making braised pork belly, it is essential to select premium skin-on pork belly; those with alternating layers of fat and lean meat are ideal. Additionally, the thickness should be sufficient, as square, evenly cut pieces taste best after braising. Use a non-stick pan to render the fat from the pork belly, which prevents the meat from being too greasy. You can use oil alone to caramelize the sugar, or a mix of oil and water; this way, only a small amount of oil is needed.

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