Bean-muffled meat lid
By VicentaLakin
There's plenty of pig skin. Hold on and make another thaw. There's no less cold on the spring table. It was made of soybean, and it was okay to press the “mey paste” button, so it was cool and it was naturally condensed。
Recipe Recommendations
- pork skin appropriate amount
- qingshui 1000 ml
- cooking wine a little
Steps for Bean-muffled meat lid
1
And put the skin of the pork into the pot with a proper amount of water, and a little wine。
2
Burn the pork skin for a few seconds。
3
The pork skin was taken out of cold water, then the impurities were removed and the grease was scraped with a knife。
4
All clean pork skins are cut into small pieces and cleaned。
5
Put meat and water in the soybean machine。
6
press &quat; rice paste & quit; key。
7
It's like this after the program。
8
Enter the container or mould。
9
When it cools, it coagulates, and you scratch it around。
10
Cut into pieces。
11
A plate, a bowl of juice, any taste, and I usually use chili peppers, peppers, salt and sugar, and so on。
12
Put the sauce on the leather。
13
Take the table and eat。