Salted meat
By VicentaLakin
Sisters with the same name as the back pot, which used to be taught in open kitchen restaurants. There is a slight difference between the taste and taste, one is younger and one is chewy. The key to salt roasting meat is, as in potback meat, a knifeworker, big and thin, and when the rolls are made, they look like little lanterns, not big. The wine is used instead of homemade rice, which tastes better。
Recipe Recommendations
- pork belly appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- garlic sprouts appropriate amount
- rice wine
Steps for Salted meat
1
Five flowers, about 15 centimeters, about 6 centimeters, five flowers, one piece。2
Two green peppers of about 8 cm long, about 10 cm long, half a volume of about 40 cm long, two garlic seedlings。3
Cut one or two millimeters。4
Paprika, two and a half centimetres long diamond, one centimetre slashed by garlic slash, and a slice of garlic。5
Hot pot6
It's hot7
Half-fried, about half-fried meat, pouring up about 1,200 ml of oil (which could be used to make other vegetables, which would be a little less sod oil than refilled meat, because there would be no extra water without steam or cooking, and less water)8
Add ginger garlic, peppers, bean bean cortex caps about four, bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bee bean bean bean bean bean bean bean bean bee bean bean bean bean bean bean bean bee bee bean bean bee bean bee bean bee bee bee 9
Add a soy sauce lid, four caps of rice wine, flattening, waiting for about 80% of the meat to roll. It'll be about two or three minutes before the meat comes back. I'm not sure10
Join the champer for about two minutes11
Join the garlic seed and the proper amount of salt12
Turn off the fire and join the chicken13
LoadSalted meat Make Tips
I changed the wine to rice, which tasted better. 2. The key to the diet, which is the same as the casserole, is to cut the meat thin and need knives. 3. If the knife is not enough, refer to the cut provided by my return pot. This dish can only be boiled into a lantern if it is thin. 6. The taste of this dish is different from that of fragrance, because of the increased heat and fragrance of the pot after exposure, as a result of saline fried meat without the amount of water that has been treated. 7. Return to the pot, which is fatter and tenderer. It's more fragrance and more chewing than salt。