A wide variety of meat
By VicentaLakin
Autumn Rise, Taste. Kids like to eat groceries, American meat doesn't smell, it's not good at all, it's expensive, I get to get myself sunburned every year, I can eat a year in the freezer。
Recipe Recommendations
- pork belly
- white granulated sugar 100g
- Jiugui Lu wine or Fenjiu 50g
- soy sauce 100g
- soy sauce 70g
- salt 60g
- salty and sweet
- pickled
- several days
- simple
Steps for A wide variety of meat
1
five flowers clean, two centimeters thick。
2
The pickles are plattered, put in five flowers plattered, tumbled for a few minutes, so that the pickles are plattered. Frozen pickles 24 hours and two to three strokes。
3
Put a needle in a cotton rope and tie the meat, or cut a small hole with a knife and put a rope on. How convenient to come。
4
Hanged up in a cool place for days. (Subject to weather conditions. When I'm in the sun, the weather's nice and there's wind. I'll just hang under a tree for five days. Squeeze with your hands and feel hard. Note: Don't let the sun get exposed to oil, the sun gets exposed to it and it's not safe to keep it。
5
It's nice when it's tan. It's been tan for five days. Seal the freezer for a year。
6
Steam 10-15 minutes is ripe, salt is sweet, fat。
7
I'll cook. I'll cook. I don't know。A wide variety of meat Make Tips
1. Ranch is best chosen for five layers of fat and thin, with the best taste, too thin to be hard, too fat and tired. 2. The sun cannot be tanned in the sun, the oil is not well preserved, the oil is susceptible to deterioration and the smell of halama appears。