Lanzhou
By VicentaLakin
Lanzhou meat is a traditional Chinese dish, which is fat and unsatisfied; it's red as fire, and the more it chews, the more it tastes, the more it tastes, the more it turns on and the more it eats。
Recipe Recommendations
- pork belly 300g
- salt appropriate amount
- pepper appropriate amount
- octagonal of 3
- cooking wine appropriate amount
- liquor appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- white sugar appropriate amount
- pepper powder appropriate amount
- rice tofu 6 pieces
- flour appropriate amount
Steps for Lanzhou
1
Five flowers in the pot, and a little wine, ginger chips, and a big fire, and a little sting. Scratch the skin with a knife to shave it off and wash it clean。2
Add water in the pot and put it in the rinse of purified meat. A few peppers, large items, onions and ginger. The fire turned into a fire and boiled for 50 minutes. Five flowers, maybe seven, eight matures3
Get it out and put it in the container。4
Cut the cooked meat into seven, eight centimeters, five, six millimeters thick。5
I'm going to change the milk. Put the tofu in the pot and pour it into some rotting milk, with a proper amount of broth and a little flour. Pill pepper powder, raw and white, with a little salt. (The sauce is made with chopsticks, if it's salty enough, then no salt. ) Full and even mix。6
Put the sliced meat in the fined juice, and mix it evenly, so that every piece of meat can be evenly squished with the full juice. Pickled for about 10 minutes. Or not pickled7
Take a bowl, put a piece and a piece into the bowl, and put ginger chips and onions on it。8
It's in a steam cage, and it's 30 minutes of steam in the fire after the water's opening。9
Steamy meat from the steam pan. Take a plate and put it on the meat bowl and turn it over fast。10
Stuffed in the plate。Lanzhou Make Tips
When the cooler comes out, the freezer is put in the fresh bag, and when you eat it, you will be able to steam the pan on your plate for 30 minutes。