It's a fragrance

By VicentaLakin

It's a fragrance
Richness, with a very good name, is the pig's cheek, and the necessary food for the feast, as if it had not been seen elsewhere. This piece of meat is supposed to be the most active part of the pig's body, so it's boiled very hard, without extra fat, cut into pieces like beef, but not as old as beef。

Recipe Recommendations

  • rich meat four
  • ribs two
  • chicken frame bone a
  • dried chili appropriate amount
  • pepper appropriate amount
  • cumin appropriate amount
  • Jiang appropriate amount
  • onion appropriate amount
  • white granulated sugar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount

Steps for It's a fragrance

  • 1
    Rich meat and ribs immersed for more than two hours, so as much blood as possible
  • 2
    The gravy and ribs are released into cold-water pots, onions, ginger, wine, burning in flames for three to five minutes, fumigation removed, cleaning out。
  • 3
    Restart a soup pot and put it in gravy, ribs (if there's a chicken skeletal, onions, ginger, and double the cool water to burn it for 20 minutes, and if you like, you can cook it a little longer。
  • 4
    Fried pots, fire, cold pots, hot peppers, hot grains, onions, ginger chips, and then half the soup.
  • 5
    It's good enough to put it in gravy, sugar, old, platinum oil, and boil it up, with a little sweet soup and a little salty。
  • 6
    The fire continued until the soup started to close。
  • 7
    When you cut pork, it's good to have a muscle lined up

    • It's a fragrance Make Tips

    Personally, they don't like the taste of very complex spices, so they just pick their favorite peppers, peppers, crotch. High soup is good for hot soup, which stimulates peppers, peppers. This approach can be applied to a variety of meat and eggs in the sauce, but only with regard to the fire of different meats during the second high soup. If it is kept overnight, it is recommended that the slices be followed by the hotness of the sauce and that the meat be tenderer and more delicious。

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