Salted meat

Recipe Recommendations

• pork belly a
• salt vegetables a bag
• ginger 4g
• garlic 2g
• cinnamon a small piece
• geranyl two pieces
• green onions 2g
• pepper few grains
• soy sauce Four tablespoons
• cooking wine a spoonful
• soy sauce a spoonful
• beer a spoonful
• pepper appropriate amount

• salty and fresh
• steamed
• several hours
• senior

Steps for Salted meat

1

I've been waiting for a nice slice of a scrawny, scrawny, scrawny, scrawny hair on the skin, cold water, onions, ginger chips, and a few common spices

2

I bought it on the Internet, if you're using saline, you're gonna have to soak it up a night, so I don't have to bubble it. Water min

3

Sliced into tiny pieces

4

Now you're gonna put a hole in the skin. If you have a toothpick, you can have a toothpick

5

Let's start with the color. Find a bigger tablet and pour it in

6

Put your hands evenly around the meat

7

I've spent 10 or 10 minutes splitting my skin in a plate with an old smoker

8

When it's done, it's dry sauce. If you're in a hurry, suck it in a little kitchen paper because it'll blow up when it's blown up. Wounded

9

Put a little oil in the pan, the oil overlays the skin, then it's hot, and then it's down, and in a few seconds, it's shoveled with a pan to prevent the sticky pot from spilling. It'll be more than a minute of a pot shovel to see how it's done

10

Garlic is a ginger cutter, and onions are partially amputated

11

The rest of the pork oil continues to heat up the fire and joins the garlic with the ginger aroma

12

Personally, I think it's a little hotter, so I'm gonna make it with the dry pepper

13

Join the saline, twirl, a spoonful of wine

14

Three minutes of fire and a proper amount of chicken powder

15

A small bowl filled with fresh meat, a little white sugar, raw, beer, white pepper powder

16

When the fried meat cooled, it was cut evenly. Hmm

17

Every piece of meat cut evenly with just a piece of sauce

18

Skinned down, a single uniformed bowl in a steaming bowl. Bottom

19

There's a part of the piece of meat cut apart on top of the size of the meat

20

You're gonna have to fill the bowl with a spoon

21

I'm using an ordinary pot, steamed in water, for about an hour and a half

22

Take out the steamed meat, put a bowl on it, turn it over, and make up the shape with chopsticks

23

There'll be soup in a steamed meat bowl, pouring into a small bowl. It's an essential step for the food

24

The soup pours into the pot, it's hot, and it's covered with pre-set starch

25

It's all right. There's no exaggerating the saliva

26

I think it's better to keep steaming after the first meal. It's the best dish ever

27

Do useful things, say brave words, think good things, sleep well and spend time on progress rather than complaining. May you meet someone like this, and may you be

Salted meat Make Tips

Recipe Categories

• hot dishes
• Guizhou cuisine