Plum-crunch
By VicentaLakin
Recipe Recommendations
- pork belly 2000 grams
- plum dried vegetables 300 grams
- salt a teaspoon
- chicken powder half a teaspoon
- soy sauce two teaspoons
- chili powder a teaspoon
- Jiang a
- cooking wine 30 ml
- pepper a small handful
- onion six
- slightly spicy
- steamed
- several hours
- senior
Steps for Plum-crunch
1
Five bouquets of meat is added to the last 30 milligrams of wine, a small pile of peppers, onions, and ginger
2
It's a half-hour-long water fire
3
Plumbing with hot water
4
Cooked meat and put sauce on the skin
5
The boiler goes down to an appropriate level of bottom oil, and it burns 50% of the meat under heat, and it blows up a little bubble
6
Wash with warm water
7
Slice into the old two tea spoons, ginger, salt, pepper, pepper, chicken and a half
8
Ten minutes to mix
9
A little bottom oil in the pot, a little purified prune, and a third of tea spoon salt and chicken powder
10
Two minutes to get a spare
11
And then put the piece of meat down in the bowl and put on the made prune
12
Steam in the pot
13
It'll be an hour before the fire starts and changes
14
The steamed meat will come out of the pendulum
15
Done