Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 500G
- meicai appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- cumin appropriate amount
- cinnamon appropriate amount
- orange peel appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- geranyl appropriate amount
- starch appropriate amount
- salty and sweet
- steamed
- half an hour
- ordinary
Steps for Plum chow
1
Scrambled with cold water, cleaned and removed the sand, squeezed the water and shredded it2
We'll get the water out3
Scratch the skin after the five flowers are washed4
We'll run the flowers over the water and dry them5
Scratch and smoke, a little salt and make it for you6
The frying pots are filled with the right amount of oil, put in the sugar, slowly settling in the sugar, waiting for the temperature to be 70% hot, the sugar is brown, and the whole piece of bouquets, the skins are down, and the fire is medium and small7
It's almost as deep as the flesh of five flowers, and it's covered in gold8
Onions clean the slices and all the ingredients are ready to wash9
When the five flowers cool down to their hands, cut them into slices of meat, and the skin goes down to the bottom of the pan10
With all the spices of fried meat11
When you're in the cuisine, you don't have any sugar or raw smoke12
Fire burn for five minutes. Pick out all the sauce13
Cover the roasted prune with meat14
The steam pots are added to the water, the basins are put into the steam pots, and when the fire breaks, they are turned into a middle fire, which, depending on the individual's soft taste of the meat, is about an hour away15
Pour out the pot and pour out the soup16
Put the original soup juice in the pot17
Inflammation is followed by inflammation of platinum oil and stench, which is filled with sodium powder and a tart into the bowl。