Huangta's meat

By VicentaLakin

Huangta's meat
In the eastern part of Guangxi province, along the Qin Dynasty, which has a history for more than 2,000 years, there are bound to be a number of Qin Dynasty, the first of which is a shipping route from the Qin Empire to Guangzhou, the north-south route, which not only promotes trade in goods, but also the cosmopolitan culture, but also the yellow field in Hoxi City, which was very rich in heat and nutrients, and which is more dependent on the cooking of meat, which gathers a generation of people, and it is certain that there are a number of Quanxi's hard foods, even now, which is said to have been brought down in Guangxi County, where people are able to eat their own food, which is known as “sweet food” in many of the country's rich produce, and which is called “sweet food”, not only because of their heat and nutrition, but also because of the cooking of meat, which gathers a generation of people, but it is said that the Quxi County has the same taste of Quxi。

Recipe Recommendations

  • pork belly 500G
  • Taro 250g
  • rock sugar a little
  • yellow wine a little
  • South milk 3 pieces
  • bean curd 3 pieces
  • shochu a little
  • shisanxiang a little
  • soy sauce a little
  • Dried red dates a little
  • dried mushroom a little

Steps for Huangta's meat

  • 1
    Pick the finely chosen pork, a whole piece of purified, boiled water into a boiler
  • 2
    When you pull up the meat, you stick a needle in the skin of a pig
  • 3
    Ice candy, yellow wine, evenly covered in five flowers. Move
  • 4
    It's only good to have a big pot of burning oil, and it's good to have a little bit of fat left in the pot, and even a little bit of gold on the skin
  • 5
    It's too hot
  • 6
    Cut to about six centimeters long and one centimeter thick
  • 7
    Skin-washed taro, sliced into a little bit smaller than a piece of meat, put it in hot oil, so that the water on the surface of the taro quickly disappears, the aroma is in the air, until the water in the taro is fully volatilized, the taro sheet and the oil surface is light, and the fragrance is soaky that it can be used
  • 8
    It's like putting in two pairs of tarts and tarts and tarts
  • 9
    The perfect meat-skinned face down and into the bowl
  • 10
    They are a few red dates, immersed mushrooms, and a few ice-cream sugars, curding sweets, and pouring into the pot meat from the cooking, with a proper amount of tofu milk, southern milk, thirteen fragrances, wine, soy sauce, all of which are conflated until the soup is thick, and pouring warm soup on both the meat and the tart
  • 11
    After importing the secret juice, the fresh beauty begins to spill out, and when the meat is in the cage, it is now evaporated for an hour, then evaporates for 40 minutes, two different tastes of food are complementary, permeating each other, condensing and forming, and the tart is collide with the bouquets of flesh, and at this point, the sequestering of flesh requires the final process, which is - if the shape is not to be broken, then the bowl can be turned a little while after the button is down, so that it is not stuck to the bottom of the bowl, and a whole bowl of yellow fields can be taken to the table。

    • Huangta's meat Make Tips

    Five flowers must be fat and fat, and they can taste too much; friends who like salt can use salt, but southern milk and tofu milk can smell salt

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