I'm here to eat meat
By VicentaLakin
There's a lot of stuffed meat, but it's a lot of local eating habits, like Guangdong, who likes to make potatoes and cabbage, and Yunnan who likes to make them from winter food, the Tom minority, who likes to eat sour, so I make them from local sour pickles, but the sour pickles are so so so sour that they don't smell like meat, so I've improved it, and I've made them from home
Recipe Recommendations
- pork belly 500 grams
- Pickles 400 grams
- ginger
- honey a little
- oil 200 grams
- white sugar 2 spoons
- soy sauce 1 scoop
- oyster sauce 2 spoons
- salt a little
- sweet and sour
- steamed
- several hours
- ordinary
Steps for I'm here to eat meat
1
Clean up the bouquets, pull out the spot with the pig hair and shave it with a knife until the skin is very clean2
Sour pickles use water for an hour, and then they squeeze it out with their hands, and the sour pickles are ready3
Clear the pot4
You can pick up a bowl with a chopstick in the pot5
Get another bowl, put sauce on it, make ginger honey, and paint the raw material evenly on the boiled broth6
20 minutes on both sides7
Oil in the frying pan8
When the oil is hot, the salted bouquet will be blown up in the pan, remember, one, if the skin is to go down, two, you have to cover the pan immediately so that the oil will come out and burn people。9
It'll blow up the skin and turn into gold10
When you're cold, change the knife to a bowl. Remember to keep the skin face down. Don't cut it11
Water from the pickles in the bowl with some oil12
Put the juice in the meat bowl13
I'll put pickles in a pot, and I'll put pickles in a pot when it's golden, and I'll add some weed pasta, pepper noodles, oil consumption, and chicken roasting for five minutes on top of the bouquet14
Put the steam cage in the pot for three hours, and then put the plate on the bowl and flip it over the plate。