Super-eating plum chow

By VicentaLakin

Super-eating plum chow
During the festival, the whole family went to a restaurant for dinner, one of which was particularly popular, which was plum cuisine. I went home and bought four pounds of meat and several packs of prune, and made this. And because of the amount of work done, it took a whole afternoon, and then it was distributed to Dad, the mother-in-law's house, and the rest of it was for you, and some of it was made for you, and it really didn't cost you any time in the afternoon, it didn't bother you, it wasn't fat, it was delicious, it was delicious

Recipe Recommendations

  • plum dried vegetables 200 grams
  • pork belly a large piece
  • onion appropriate amount
  • Jiang appropriate amount
  • cooking wine 10 grams
  • white sugar a spoonful
  • brown sugar a spoonful
  • octagonal a
  • grass fruit a
  • salt appropriate amount
  • soy sauce 8 grams
  • oyster sauce 10 grams
  • soy sauce 8 grams
  • yellow wine appropriate amount
  • liquor appropriate amount
  • wine a spoonful
  • water starch appropriate amount

Steps for Super-eating plum chow

  • 1
    I've made 400 grams of broccoli, I've prepared four pounds of broccoli, and I've given you a copy of the fabric, which you can use with flexibility。
  • 2
    Plumbing with warm water and then wash the sand a few times, don't wash it too much, it's no more. Then dry the water and spare it。
  • 3
    Five flowers of meat are washed with blood, cooled with pots, scalded with wine, ginger onions, water boiled for 20 minutes, fumigated, extracted。
  • 4
    The surface of the meat is evenly covered with red sugar, white wine, and old smoke, and it's still in the basin for a while, flipping over and making it。
  • 5
    The meat will then be blown up on all sides of the hot pan and the skin will be blown up (must be covered with a pan in front, especially with regard to the jumping oil, and be safe from burns)。
  • 6
    It was then taken out of cold water and the oil was removed。
  • 7
    Get the slices out。
  • 8
    The juice of the pickled meat, with the right amount of raw, stork oil, salt, wine brewing (juice), barbed up with yellow wine, made with meat for 10 minutes。
  • 9
    It's got the right amount of oil in it, the right amount of prune, the right amount of wine, the old, the raw, and the white sugar。
  • 10
    Take a big, deep bowl, and make the pickled meat a layer。
  • 11
    Then he shall put on the plumb-ploughed and graze the pickled gravy, and shall have an eight horns and a sheave buried in it. An hour and a half (90 minutes) on the steam pan。
  • 12
    After steaming, a plate is attached to the surface. Pour out the extra soup juice。
  • 13
    Plumbing out of meat。
  • 14
    Prepare appropriate water starch。
  • 15
    The boiler is hot, the pouring out of the soup is added, and the proper amount of water is powdered with thin oil, and then a bit of ripe oil so that the juice is brighter。
  • 16
    It's evenly poured on the meat, finished。

    • Super-eating plum chow Make Tips

    You have to protect yourself from burns。

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