Plum chow

By VicentaLakin

Plum chow
Dad taught me the plum-cracking practice

Recipe Recommendations

  • pork belly appropriate amount
  • plum dried vegetables appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • brown sugar appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount

Steps for Plum chow

  • 1
    Five flowers cut the right squares, wash it. The boiler is dry and hot, and the pig's skin is branded in it for a few seconds, until it is golden. Sufficient water is added to the pot to burn the ginger tablets, and the branded five flowers are boiled in the water, and chopsticks are successfully inserted into the meat. It's only a few times that you've got a toothpick on the pig's skin
  • 2
    It melts when it's hot
  • 3
    I'll put on the old ones
  • 4
    It's smooth and cool
  • 5
    You put oil in the pot, you heat it up, you put it in the cold, you're in the fire, you're in the yellow
  • 6
    When the meat is blown up and immersed in the cold water for half an hour, the purpose is to wrinkle the skin
  • 7
    Cut the flesh into thin pieces and pour it on the plate. The greasy paste is added to the raw white sugar and salt chicken, and the juices are poured on the meat. Plumbs are a little fragrance, and they're covered in meat. You'll be out of the pot in about half an hour

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