Potatohead
By VicentaLakin
Recipe Recommendations
- pork belly 500 grams
- Taro 150 grams
- salt a little
- chicken powder a little
- cooking wine three teaspoons
- Jiang a small piece
- chili powder half a teaspoon
- soy sauce two teaspoons
- soy sauce a teaspoon
- oyster sauce a little
- pepper a little
- salty and fresh
- steamed
- several hours
- senior
Steps for Potatohead
1
Five flowers to wash the cold pot and join the ginger
2
Cooked meat, toothpicked on the pig's skin
3
Smash it on the skin with a little platinum oil and an old tune. Move
4
The boiler goes down to 50% of the boiler and makes a little bubble
5
The fried meat over cold water. Clean it up
6
Cut to about 0.5 cm thick
7
Add a little salty chicken powder, pepper powder, ginger paste, two tea spoons of chili powder, and a tea spoon for 10 minutes
8
Potato hair washes away from skin cutters
9
Prepare a big bowl to line down the pickled flesh skin
10
Put the taro in the rest of the pickle juice. even
11
Put the taro on the meat
12
It'll burn in flames for 50 minutes
13
The steamed meat can be drawn with a plate
14
Done
15
Done