Plum-crunch

By VicentaLakin

Plum-crunch
It's a super-eating dish, salty and sweet, fat and thin, and my favorite is this cuisine, which fully absorbs the fat of the meat, which is even more beautiful, and which means that if you don't eat, you have to get fat, but you have to cook a little more, eat it first

Recipe Recommendations

  • pork belly 500 grams
  • plum dried vegetables 200 grams
  • soy sauce 1 tablespoon
  • soy sauce 2 tablespoons
  • cooking wine 2 tablespoons
  • white sugar appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount

Steps for Plum-crunch

  • 1
    Prepare the raw materials。
  • 2
    Plumbs go for half a day with water。
  • 3
    Wash, boil with fresh water for half an hour and dry with fresh water。
  • 4
    Five flowers with onions, ginger, wine and water。
  • 5
    Wash the blood, cut the mahjong size。
  • 6
    Hot pots of cool oil, with ginger chips, five flowers。
  • 7
    It's a little yellow on the surface of the meat。
  • 8
    Join the boiled prune。
  • 9
    Join the old smoke, and the wine goes up and up for a few seconds。
  • 10
    Add fresh water and pass the surface of the vegetables。
  • 11
    Burn, little fire stew for about an hour。
  • 12
    And then I'm gonna get some more, and then I'm gonna dry the soup out。

    • Plum-crunch Make Tips

    1. Plumbing is made with a view to cooking it earlier, and then with broccoli, it is easier and taste better. Sugar can be more, the whole dish is salty and sweet。

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