Dry the meat
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- pork skin 1000g
- dried bamboo shoots 500G
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- soybean paste appropriate amount
- Jiang appropriate amount
- dried chili appropriate amount
- orange peel appropriate amount
Steps for Dry the meat
1
Pick a piece of fatty. I'm buying pork, fatty。
2
A proper amount of dry water will be used for days, and water will be exchanged once a day, and boiled with fresh water until it cools。
3
Pork and skin are all in the pot. Three more minutes after the boiler is opened, the soup is poured out, the meat is washed under the tap, water is put into the pot and salt, ginger, yellow wine is put in the pot, boiled slowly for half an hour and screeched。
4
It's in the meat loaf, it's in the dried water, it's in the pork soup, it's in the soy sauce, it's in the soy sauce, it's in the old, it's in the dry pepper, it's in the yellow wine, it's in the sugar, it's in the salt, it's in the little fire。
5
After half an hour of slow stew, add orange skin to the greasy taste. After the soup, there's plenty of soup, rice is good. Do more at once and heat up every time you eat。
6
It's basically like the practice of drying meat in South Sudan. There's a different choice: some of them are raw meat cutter, and they're oiled, because I've got a lot of flesh that's not good for frying. The main features are the absence of precipitine, the use of sugar, the addition of soy sauce to old practices and the smell of soy sauce. Tastes sweet and sweet. Good for rice and noodles。