Plum chow
By VicentaLakin
Plum crumbs, soft meat, fatness, fragrance. Plumsy oil and fragrance with broccoli. It's really just right。
Recipe Recommendations
- pork belly appropriate amount
- plum dried vegetables appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- dried chili appropriate amount
- bean curd appropriate amount
- pork sauce appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
Put prunes in containers and add a suitable amount of water-free bubble。
2
Clean up, dry water。
3
Five flowers with peppers, onions, ginger chips, cold water to the pot。
4
Twenty minutes after the boiler。
5
Cut it in two pieces while it's hot。
6
Fire in the frying pan, oil in appropriate quantities, decentralization of the skin, covering it (must be covered), until it is blown to silence and when the skin rises into a small bubble。
7
Slice into pieces。
8
Put it in a container and add old, raw, emaciated, forkted sauce and 20 minutes of pickle。
9
Picked meat skins down in a bowl。
10
Add a little bottom oil in the frying pan, and make a scent of ginger paste, eight horns and dry pepper。
11
Then we'll go down to the prune, and we'll put salt, sugar, chicken and the rest of the pickles in order。
12
When you're done with it, you're gonna have to put some prune in the meat bowl。
13
The steam pot is on fire, and when a proper amount of water is added to the fire, the bowl is made into a cage and the small fire evaporates for about an hour。
14
Just take it off the plate。
15
Completed Chart
16
Completed Chart
17
Completed Chart
18
Completed Chart
19
Completed Chart
20
Completed Chart
21
Completed Chart
22
Completed Chart