Let's go
By VicentaLakin
It's a fragrance of the Han people, and it belongs to the Zheish. This dish has wrinkles, red colours, smelly scents, sourness, and the taste of vegetables. It's the Zheisheng department, but Jiangsu and Shanghai all have it, and it's a little different. What I'm doing today is my family's business, but I don't think the cooking pots are ready to blow up
Recipe Recommendations
- Oil meat 350g
- Cabbage Bang 150g
- cooking wine 2 tablespoons
- sugar 1 scoop
- soy sauce 3 scoops
- oyster sauce 1 scoop
- salt a little
- soy sauce 2 tablespoons
- sesame oil few drops
- broth appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Let's go
1
Get a piece of fried oil, and we don't want to raise a pot
2
We'll be immersed in warm water for about an hour
3
Just see the pork skin wrinkles
4
I'd better cut it thin. I can't do it
5
I used some vegetable mats, I used green vegetables, only cabbage. I used cabbage to cut them up
6
Put the oil on the vegetables
7
Add wine, raw, old, platinum oil, salt, sugar and a little high soup to the pot
8
Put the boiled sauce on the oil
9
Just put it in the steam pan for about 45 minutes. I put it in the kitchen
10
Time's up
11
Put the steamed soup back in the pot and heat it up
12
Just pour it again on the oilLet's go Make Tips
On-line frying steps: first, the pork is washed, then boiled up to the age of eight, then the vinegar and soy sauce are dried up, then the kettle is used by 90% (about 225 degrees), and the meat is blown up for about a minute, until the wrinkles are found on the rise。