Chongqing's burning up

By VicentaLakin

Chongqing's burning up
It's a water table cook, and it's a meal of choice. It's half-processed, so it's fast, it's good, it's good. One of Chongqing's traditional practices

Recipe Recommendations

  • pork belly appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • pickled cabbage appropriate amount
  • oil appropriate amount

Steps for Chongqing's burning up

  • 1
    Five flowers grow about 15 centimeters, eight centimeters wide, one piece
  • 2
    It's evaporated. It's about 20 minutes
  • 3
    Use chopsticks a little hard enough to get through
  • 4
    When it's hot, it's covered with wine, and it smells like meat. The wine is about three or four caps of mineral water bottle。
  • 5
    After a minute or so, it is evenly covered with soy sauce on the surrounding surface, coloured and tirous when fried. The sauce is about three or four caps of mineral water。
  • 6
    It's three minutes or so
  • 7
    It's about two-thirds of the meat. It's 70% of the temperature
  • 8
    Join the salted meat, two minutes each, four minutes each
  • 9
    It'll be fine if you blow your skin to the gold
  • 10
    It's a little chilly, but it's got hands on it, cut from the bottom of the flesh
  • 11
    Cut about two to three millimeters。
  • 12
    Most of the pieces are in the middle, leaving four to six on both sides. Put the watch over the bowl
  • 13
    Pickled acid, appropriate in amount, cut out, with a smaller size than meat or enough to fill the surface of the bowl。
  • 14
    The sour is cut to pieces about three millimeters
  • 15
    Ginger and garlic
  • 16
    Scratched to the end。
  • 17
    And pour on the meat, and pour on it the water when it is salted。
  • 18
    We'll spread the sour on the meat
  • 19
    Steam in the pot
  • 20
    Steaming about 40 minutes an hour
  • 21
    Cover it up
  • 22
    Turn it over
  • 23
    Unlock the bowl and steam it for 5 to 10 minutes
  • 24
    Cooking

    • Chongqing's burning up Make Tips

    1. In fact, it is better to choose three-line meat than five flowers, with three-line fatter meat, and the whole meat is not too thick, with a plate. 2. Meat may be selected with an appropriate width of about 10 centimetres, as it shrinks, shrinks, is too narrow and does not look good when it is cut out. Look good on the wide platter. I use my own pig, the butcher leaves a narrow point of about 8 centimetres, and the result is only 5 or 6 centimetres wide and the pallet's aesthetic sense decreases. 4. Preserve wine and soy sauce, while the heat is better, the high temperature helps to spread the sauce in the meat, which is easier to absorb. Soy sauce works, tastes, colours. Sour pickles are more fragrance than sour pickles. 7. Chon-jam, tweak, tweak. 8. In general, the dishes are white and steamed for about an hour and a half or two hours directly from a steam cage, and when they are served, the table is closed. It doesn't have to be home-grown. It's about 10 minutes of steam. It's better for home-based tastes. Vapour time can be fine-tuned by the local population. The sour can't be too thick to affect the taste and taste, and too thin to be a sauce. So fine is appropriate. 10. This is an important step, commonly referred to as oil, whereby the burning is not obese, and because of the oil process, most of the oil in the fat has been blown out, and when it is evaporated, it also absorbs soda。

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