I'm going up and down

Today we're sharing the sixth course of the New Year's food series: "The Tower of the Meat" and "The Step Up." Towards the end of the year, all kinds of extra busy work are being done, or are the daily exercise not enough? The dish that we shared today was made last night, and it itself was made last night, along with its tedious dishes, the leaves liked to be simplistic, and, in addition to the poor effect of filming at night under the light, the hairy-made leaves are unsatisfied, thinking about doing it again, but it's too late. But it's a very colorful dish, and it's a shame to share it with your families. Every time I cook, it's simple, but I try to write it in detail, and the perfect relatives can do it in a more perfect way, the simple ones can do it in a simple version of the leaves, and they almost make it in shape, but it tastes good. The plaque itself needs to be modeled. There's no mold in the house. It's working on it. It's not working well。

Recipe Recommendations

pork belly 500 grams
Spicy salt vegetables 280 grams
dried radish 100 grams
soy sauce appropriate amount
oyster sauce appropriate amount
soy sauce few drops
ginger a
green onions a
water starch appropriate amount
oil appropriate amount

salty and fresh
steamed
several hours
senior

Steps for I'm going up and down

Prepare raw materials. radish dry early bubble hair。

Dry radish in small granules, and a little bit of salt. If you have plum, you can do it with plum, and the leaves are free, and the spicy salt is bought directly。

I'll burn the skin in the pot. I still simplifies the process, so that, for good skin, meat can be worn early and then cooked, which is better colored。

The pot is filled with water of appropriate quantity, with onions, with a proper amount of twitch, and with about half an hour of meat. If it's better colored for meat, you can add a little bit of fried sugar, and sugary leaves are described in the special red roasted meat in the public domain of the WikiLeaks。

When the meat is taken out, it is overcooled in cold water, then placed on the tablet with a heavy pressure leveled and then put in the freezer, or in the freezer for a short period of time. When the leaves were made, it was difficult to make the finished products because of the time lost, and the perfect relatives should not omit them。

Round and cut, don't cut。

That's what it's like to cut and recover。

The edges cut to the tin。

Add the right amount of oil to the pot。

It's the bottom of the corner。

• Add salt and radish to dry-dry-dry, and equalize the right amount of life. Because salt is salty, don't add salt。

The cut bouquet is fixed on the edge with toothpicks, and then, if the hand is with it, a layer is pushed down, with the fried material in it, more stuffed and stuffed。

Put it in the plate, evaporate for an hour to an hour and a half. It's a little longer to steam, so it's a little longer。

And when it's steamed, pour the water out of it into the pot, and add a proper amount of raw, platinum oil, a few drops of old, a little starch, evenly。

The watery broccoli around the code, the juice。