Plum chow

1

Five flowers are about 10 centimetres long, 10 centimetres wide and one piece (two can be made)。

2

3 litres of water, adding, 8 o'clock, 8 o'clock, the size of Sana'a, half the thumb of the old ginger, flattening, two fragrances, boiling。

3

It'll boil for 20 minutes。

4

1. Temperature to the point where the hand can touch or not burn. The rice wine is about five centimeters in diameter for a spoon. 3. After about a minute, the oil is evenly covered in the surrounding surfaces, coloured and tiffed when fried. About five centimeters in diameter. 4. Coloured pickled for about 10 minutes。

5

Oil is appropriate (almost two litres of oil) for about two thirds of the meat, and 70% of the temperature is thermal microsmoking。

6

A pig's skin can be blown up for about two or three minutes, with half a minute to look at it, to avoid paste (if there are claws for fried meat and halogenated meat, holding the booster, and more evenly for beginners)。

7

The rest will be blown up for about a minute or two on each side, and the skin will be blown up to the golden soak。

8

In the soup that was cooked before, it was boiled for about 10 minutes with fried meat, and it was made with a softer skin. (The soup is cooked with vegetables, and then becomes a fresh soup with fresh taste.)。

9

It's cooler, it's hand-pressed, cut from the bottom of the flesh (from thin to skin)。

10

Cut three or four millimeters thick. Ten to twelve pieces in the middle, one on both sides. (Now there are 10 seats, 12 to 16 more suitable) The skin is placed in a bowl, which goes into the juice of paste。

11

Pickled sour (non-bummed, dried and dehydrated with salt) and the smell of pickled is stronger。

12

The acid is cut into two or three or four millimeters of fine grain, amounting to approximately 10 centimetres of a bowl (two for processing)。

13

Old Ginger's thumb size, garlic size, shredding。

14

A third of the measure is spread over the meat (almost a third of the size of the thumb)。

15

Hot pot, add 20 ml of pig oil。

16

Add the remaining ginger garlic, five peppers, eight o'clock, two or three petals, the size of Sana'a, the size of cinnamon, one fragrance leaf, and ten seconds of fire。

17

Add yoghurt, five centimetres in diameter, half a spoon of soy sauce, one third of a spoon of rice wine, half a minute。

18

add 700ml of water around。

19

10-20 minutes of cooking, leaving a small amount of water (around 50 to 100 ml)。

20

Cooked sour vegetables and sour sauce are spread over the meat (10 centimetres in diameter between a spoon and a spoon)。

21

Three liters of water boiled in the pot, added to the meat stubble, covered in steam。

22

Steam for about two hours, take it out。

23

Cover the right plate。

24

Turn around。

25

Take off the bowl。

1. Selecting three-line meat is better than five flowers, three-line meat is thinner and the whole meat is not too thick. Meat may be selected at a suitable width of about 10 centimetres, which, when blown, shrinks and shrinks. It's too narrow to look good after cutting it out. Liquor and soy sauce, while the heat is better, the heat helps to spread in the meat, which is more easily absorbed. 4. After the blast, the meat can be made softer and cut faster and better (more than the previous salted cabbage) 5. The sauce works, tastes and colours. Sour pickles are more fragrance than sour pickles. Sour sauce is cooked with spices, which are more fragrance, and more soup (more than the previous salty salines) 7. Ginger garlic plays, decompresses, depresses. 8. In general, the dishes are white and steamed for about an hour and a half or two hours directly from a steam cage, and when they are served, the table is closed. The sour can't be too thick to affect the taste and taste, and too thin to be a sauce. So fine is appropriate. 10. This is an important step, commonly referred to as oil, whereby the burning is not obese, and because of the oil process, most of the oil in the fat has been blown out, and when it is evaporated, it also absorbs soda。