Come back to the pot
By VicentaLakin
This dish is the most common classic, but it's often made by a lot of people, and I want to share my approach with you today in the hope of helping you。
Recipe Recommendations
- pork belly 约300 grams
- cabbage slices 约150 grams
- onion nuggets 约60 grams
- Green pepper pieces
- red pepper slices
- black fungus
- shallot section
- ginger slices
- garlic slices
- Special sauce for twice-cooked pork 约30 grams
- medium spice
- fried
- ten minutes
- ordinary
Steps for Come back to the pot
1
First, five flowers will be washed and evaporated with onions, ginger tablets and wine for about 20 minutes until they are ripe, and then cut into a slice of about 03 cm thick with a knife, and then the oil will be hot, and the dry oil will be made available for spare use。
2
Get ready for the garlic。
3
Clean up the dishes and tear them to pieces
4
Onions go to wash their skins and cut into block spares. Put it in the water before it gets hot in the eye
5
Cut the peppers into blocks
6
Black Muer with a fresh water bubble
7
First, the pot is hot, and a few edible oils, ginger, garlic and onions are fried to the fragrance, then onions, red peppers, black wood, and casseroles are blown up for about 20 seconds, and then the fried backsoils are evened。
8
Finally, the sauce will be even, and the lid will be covered in 10 seconds to get out of the pan。
9
That's how easy it isCome back to the pot Make Tips
Skill one: Buy fresh, smudged, splendour-smuggled meat, some yellow wine or wine when it's steamed would be better, and the meat would be cooled and cut, so that it would be cut in whole and would not damage the face of the meat. Strategic Two: Make potback sauce last. It'll taste better。