Plum chow
By VicentaLakin
It's a real sauerkraut. It's tanned and fragrance。
Recipe Recommendations
- pork belly 500G
- plum dried vegetables 150g
- peanut oil 20ml
- garlic 4-merous
- soy sauce 3 scoops
- oyster sauce 1 scoop
- white sugar 10g
- Jiang 5 pieces
- octagonal 1 piece
- salty and sweet
- steamed
- ten minutes
- senior
Steps for Plum chow
1
The cuisine is called so that the warm water is immersed twice and then immersed for 30 minutes to extract asphalt or dry moisture。2
Taste juice: raw, oil-consuming, sugar-modified backup。3
Five flowers, eight horns, ginger chips, 30 minutes to boil4
Five flowers to wash, run dry water, hot oil, pig skin to the face, to fry to gold, to get out, to Zeddo's little hole with toothpicks, and then toss the old ones5
The oil left over from the meatskin (which, if it's too little, is more than the usual cooking), the garlic, the chow of the prune, and the spare。6
five bouquets of meat, about 0.5 cm thick, with the skin collating down in the bowl, and then with the finished prune. smack up the sauce。7
The steam boilers are boiled, the food is loaded, the fire is evaporated for 60 minutes. If it's thick, it'll take more time. It would be preferable to cover the pan with wet cloths to prevent a large spill of steam. I spent more than 30 minutes with a high-pressure pan。8
Get a plate, and we'll lay the vegetables underneath. The steamed meat comes out of the pot, the soup comes out first, and the bowl is attached. Soup juice can be soaked with water, but it's not tasteful enough to make it taste better, and it's on the plumb。Plum chow Make Tips
The meat in the country is often a big steambox, the fire is stifling for hours, and the normal family version needs to be thinner if it is to steam quickly. Tastes are flexible, some prefer salty, others like sweet. I don't think sugar and salt ratio is a dead-end rule. The point is to highlight the smell of plum, which is the beginning。