Dry the meat
By VicentaLakin
Dry meat is one of Shanghai's traditional annual foods, and Gum says that the family may have done this less, but he must have had it when he was a child, and the amount of cooking is quite high, with a large pot full of pots, because it's not a meal that can be eaten, and it has to heat up every time it is eaten, and then the meat is completely in the pot, and the drying is also the oil that fully absorbs it。
Recipe Recommendations
- pork belly with bone 500 grams
- dried bamboo shoots in 1
- ginger 1 block
- onion appropriate amount
- pepper the 3
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- white sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- several days
- simple
Steps for Dry the meat
1
Prepare the raw materials。
2
It will take about two to three days to dry up the bubble。
3
Cut the wire for about two days。
4
It's a good dry water, and I like to do it a few times, and then I'm going to change it for a little bit. Wait till you can bite。
5
Five bouquets with onions, ginger, wine, peppers and freshen up。
6
Hot pots of cool oil, ginger chips, onions。
7
Add a good five-flower and a few seconds of wine。
8
Add well processed drying。
9
Then join the old scrambling。
10
Join the hot water and boil for about two hours。
11
Add white sugar and smoke a fire and soak the soup。Dry the meat Make Tips
1. The cooking oil will be better served by more drying. 2. The pre-dry process must be in place, it must be fully bubbled and boiled early enough to be able to eat or dry too hard to taste