The dry bean horn
By VicentaLakin
This is the 30-year-old food we have to perform every year. Production's a little trouble, but it's pretty good。
Recipe Recommendations
- pork belly 5000 grams
- had dry beans 1000 grams
- rapeseed oil 2000 grams
- onion appropriate amount
- salt half a spoonful
- spiced powder 1 scoop
- Self-made monosodium glutamate 1 scoop
- soy sauce 1 scoop
- oyster sauce 1 scoop
- Jiang appropriate amount
- minced garlic appropriate amount
- salty fragrance
- steamed
- several hours
- ordinary
Steps for The dry bean horn
1
Five flowers, 5,000 grams of meat, are cut into two squares, and the flat pots, with water, put them in, so that they boil out the foam。
2
Pick up the pot and make the oil。
3
Piggy skins in the oil pan are fried to the skin of a tiger。
4
In order to be able to cut out thin and flat pieces of meat, the cooled fried meat is wrapped in a membranes。
5
Put it in the freezer room for 30 minutes。
6
Slice slices of meat are removed from the freezer and cut into thin, same slices。
7
Get ready for garlic。
8
The wine in the pot with five flowers。
9
Scrambling into the garlic and pouring in half a spoon of salt。
10
Pour half a spoonful of chalk
11
Invert homemade flavor。
12
Put the sauce in。
13
Pour it in。
14
Grab it with your hands, pick it up for half an hour。
15
Start the bowl。
16
A bubbly dry bean accelerator is laid above the bouquet。
17
Squeeze a handful of salt with your hand over the beans。
18
The pressure valve in the pressurized pan evaporates for 30 minutes。
19
Tossed it back to the bowl, and it's full of red bean bean bean bean bean horns on top of the plate。The dry bean horn Make Tips
When you're in a bowl, make sure the skin is down。