Cherry
By VicentaLakin
Cherry meat is an old Suzhou dish. It's usually eaten during spring seasons because it's more colorful. And cut small squares on large pieces of meat in the form of cherries, so they are called cherries。
Recipe Recommendations
- pork belly 600g
- red yeast rice 130g
- shallots 6pcs
- Jiang 50g
- rock sugar 30g
- yellow wine 20ml
- cabbage 300g
- salt 2 spoons
- Hawthorn 20g
- soy sauce 10ml
Steps for Cherry
1
Five flowers to wash
2
Put it in the ice pot。
3
put in onions (three onions tied together), 25g ginger。
4
it boils and pours into 10 ml of wine, until it's dead。
5
Get it out of the hot water and wash the impurities。
6
Cooking soup, filtering out fresh soup。
7
Red curricular rice to be added to the package。
8
Point the skin up and draw a small square of about 1.5 centimetres on the plate. A knife deep into a thin piece of meat。
9
Draws a well type on the flip side。
10
take a casserole and put 25 g of ginger onions on the bottom of the pan (three bundles)。
11
Quits the flesh to the pot。
12
And into the mountains and red rice。
13
Put in the filtered broth。
14
Add raw, yellow, salt。
15
It's boiled with a pan and boiled for an hour. Until it's ripe。
16
Take out the red rice, the onions。
17
Add ice sugar. Put the soup in half。
18
Take out the bouquet, and the skin drops into the bowl。
19
Get some soup。
20
The bowl is covered with tin paper and put in a steam pan cap and a fire cap for 30 minutes。
21
Take the soup out of the bowl。
22
The meat's in the plate。
23
The soup will be strong。
24
Just put it on the meat. You can also put the rinse on the plate。
25
Completed Chart
26
Completed Chart
27
Completed Chart
28
Completed Chart
29
Eat
30
It tastes sweet and bad。