Mao red meat
By VicentaLakin
I'm making this dish as a way of burning red meat, and when I'm out of the pot, it smells like a fragrance of flesh. To be able to stop, to be fat, to enter, to eat meat gives people a real sense of satisfaction, especially when it's fast。
Recipe Recommendations
- pork belly 500G
- rock sugar 50g
- Jiang 5g
- garlic 5g
- cooking wine small amount
- pepper 5g
- octagonal 5g
- cinnamon 5g
- geranyl 5g
- salty and fresh
- burn
- an hour
- ordinary
Steps for Mao red meat
1
Five flowers are cooked with ginger, wine, pepper, and then cut into pieces。2
The ratio of sugar to water is 1:2 and the water needs water. The sugar is heated in the pan, and several times a little hydrolytic。3
After the fire has been cremated into brown, a large amount of bubble smoke has been poured into the hot water, and a minute of preparation will be available。4
A small amount of oil in the pot is put in ginger garlic, eight horns, cinnamon, a little bit of flavour, which is then added to the meat, and when the meat is released, the excess oil is released。5
A little salt, four spoons of wine and fried sugar。6
Hydrological flames with no meat are boiled for about an hour and can be boiled slowly until the juice is collected。Mao red meat Make Tips
Scrambled sugar can be used in red sugar, ice sugar and white sugar, and sweet or bitter red is good sugar. I'm using a water sugar-coloured fried method. Sugar can be easier and safer than oil, but it can be a little longer. Oil and sugar: Short time, but less safe, and some difference in the process. If you're in trouble with sugar, you can just use Lee Jin-chul red sauce。