Plum chow
By VicentaLakin
Recipe Recommendations
- Pork belly with skin
- plum dried vegetables appropriate amount
- soy sauce appropriate amount
- shisanxiang a little
- ginger slices appropriate amount
- onion appropriate amount
- salt appropriate amount
- broth Banxiaowan
- octagonal 1 clove
- soy sauce 2 tablespoons
- honey 1 scoop
- salty fragrance
- steamed
- several hours
- ordinary
Steps for Plum chow
1
I've got three of them
2
It's not past plums. Two hours
3
Skinned, purified, put in a cold pot, onions, ginger chips
4
Five flowers are a little big, so I split them in half. When the water's out, it's a little hot for about half an hour
5
Two spoons in the bowl, one spoon of honey
6
Combination
7
I've made five flowers, I've got five, I've got five, I've got five, I've got five, I've got five, I've got five, I've got five
8
The sprouts are washed over and over again with running water
9
It's hot and hot in the pot
10
Gammy
11
Let's go for a while. Let's go for a while
12
I'll add half a bowl of broccoli
13
With salt. Light fire for seven or eight minutes
14
I'll finish the cuisine
15
It's not hot, it's hot, it's fat, it's fat, it's fat, it's fat, it's fat, it's hot. Present
16
When the skin's fried to the bone, the rest of it will be fried
17
It's easier to slice when it's completely cool
18
Leather down
19
I've had 45 minutes
20
Don't release the pressure manually, wait for the pressure pan to depress itself, and then pull out the basin and extract the soup from it
21
There's a big bowl on the tub
22
Turn fast
23
Soup juice goes back to the pot and it's made of water
24
And the soup is so thick
25
Just put the soup on the meat
26
The finished product. The entrance to the bouquets is ready。