The dry bean horn
By VicentaLakin
Recipe Recommendations
- had dry beans 100g
- pork belly 500G
- chicken essence appropriate amount
- honey appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- grass fruit one
- octagonal appropriate amount
- vinegar a little
- cinnamon appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- spiced powder 1 scoop
- onion appropriate amount
Steps for The dry bean horn
1
Prepare five flowers
2
When the water boils, it's boiled in five flowers for 20 minutes
3
Honey and white vinegar match, evenly mix, evenly on the skin, brush and dry. Burn the oil in the pot, heat it up in five flowers and cover it up
4
In the pot, the onions, ginger, eight horns, grassfruit, cinnamon, a spoonful of five powders, wine, raw and salt
5
Put it in the meat, burn the fire, boil the fire for 10 minutes, bring in chickens and ice cream
6
Skin down into the bowl, and then into the soup
7
The dry bean is soaked one night early, and it's purified by a centimetre
8
Put a little bit of oil in the pot and put it on the onions
9
Put it in the soybeans and then put it in salt and chicken. Cover the meat
10
1 hour and a half
11
When you're ready to steam, you pour the soup into the pot and pick it up
12
It's thin, it's soft, it's softThe dry bean horn Make Tips
Be sure to cover the pot with a lid when frying to ensure personal safety (Remember!). After covering, you will hear popping sounds. If you want to check if it is done, turn off the heat, wait until the popping stops before opening the lid. If the color is not satisfactory, you can cover the pot and continue frying.