Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- plum dried vegetables appropriate amount
- ginger appropriate amount
- shallots appropriate amount
- huadiao wine appropriate amount
- caramel appropriate amount
- soy sauce appropriate amount
- sweet sauce appropriate amount
- seafood sauce appropriate amount
- shisanxiang appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- Dried Chili Festival appropriate amount
- chicken essence appropriate amount
- Shanghai green appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Plum chow
1
The small fig, the ginger, the blade. Pour in the pot the bouquets and ginger, and onions into the onions, and add an appropriate amount of onion sculptor, caramel, a suitable amount of old, 2:1 to change the color of the meat. Add an appropriate amount of water and cover the pot and boil it on the stove for 40 minutes. After 40 minutes, the pan cap was opened, the meat was extracted with chopsticks, the meat was hung with a hook and placed in the ventilation area, and the dry surface water was so as to prevent the explosion of oil during the blast。
2
More oil in the pot will heat up to 50% heat, put it on the top of the bouquet, explode when it explodes and hurt people. The pan covers are sewn to allow for volatilization. The surface water was dried up and the fire shut down, and the water was immersed for 15 minutes. In 15 minutes, the skin will be very pretty. The fragrance of the fried meat is made into a single centimetre-heavy piece of meat, which is filled in the bowl。
3
With a small bowl, two spoons of sweet paste, one spoon of seafood sauce, one spoon of king's duty, 13 fragrances, a proper amount of old smoke, a proper amount of salt, and evenly mixed into a bowl of sequestered meat, so that the sauce is evenly glued to the skin of the meat. Put meat in the bowl。
4
A proper amount of prunes, repeated cleaning after a blizzard of water, cleaning of the dirty contents of prunes, and extraction of dry water spares. Cut the crumbs before they are cut, cut them to pieces, and fill them in. Cut the bouquets of the bouquets into meat particles and load them in a spare plate. When the boiler heats up, the plum-crunch is slow, the plum-crunch is boiled, and the aroma of the plum-crunch is added. The boiler is hot, and when the oil goes down, it pours into five bouquets, and the little fire comes out of the bouquet, adding ginger paste, garlic, dry chili festivals and pastry and then into prune. We can start a pot with a proper amount of chicken。
5
Plumbs are made, laid and pressed, steamed in the atmosphere, and then evaporated for two hours, with water added to the mid-range steam pan to avoid drying. In two hours, the boiler will be chained to the plate, decorated with Shanghai chrysanthemum, and a small amount of water boiled with bouquets of bouquets will be poured on the buttoned meat。
6
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