Plum chow

Recipe Recommendations

• pork belly 500 grams
• pepper a dozen
• aniseed 2 blocks
• Jiang a little
• soy sauce 2 tablespoons
• soy sauce 1 scoop
• SUFU 1 block
• oyster sauce 30 grams
• spiced powder 1 scoop
• pepper 1 scoop
• white sugar half a spoonful

• hot spicy
• burn
• several hours
• ordinary

Steps for Plum chow

1

This dish is made by a three-point-and-seven-point-skinned five-flower meat that eats fat and not tired. Cleaning up the bouquet and putting it in the water, adding a dozen peppers and two large items to boil for about 15 minutes with chopsticks, which can fit through。

2

The boiled five flowers will be extracted from cold and dry water reserves。

3

Two spoons of dried-up bouquets are used to smoke a spoon and brush it on。

4

A small amount of oil in the bottom of the pot and two minutes' frying of the fragrances painted with soy sauce. The amount of oil is just about flooded. It's a little fire when it's fried, and be careful to be burned with hot oil。

5

Five bouquets of meat, each about 8 centimetres long, 4 centimetres wide and 0.5 centimetres thick, will be fried。

6

A piece of milk, two spoons of emerald milk, 30 grams of oil, half a spoon of sugar, one spoon of five spices, one spoon of pepper mixed into a bowl of sauce。

7

I'm going to put all the sauce on the meatloaf, and every piece of meat is evenly glued to the sauce

8

Plumbing is a few hours early and cleaning is useless. I'm buying dry prunes without salt. They're clean. Just wash them when they're soaked. If you're buying prunes that are salty, clean them up a few times。

9

With a little oil on the bottom, with ginger paste, and a spoon of soup and a spoon of salt

10

Find a big bowl with deep mouths, pull the skin down, so it's over the sauce。

11

Then we put the scaffolded prunes on the meat tablet, in the pot, and they steam for 40 to 50 minutes. Find a plate when it's evaporated, and you'll be able to pin the meat on the plate。

Plum chow Make Tips

Recipe Categories

• hot dishes
• Hakka dishes