Slurp meat
By VicentaLakin
Slurp meat, past practices are more cumbersome. Now that people are fast-thinking, technologically advanced, and the food industry is moving forward, today I'm using the technology's east wind to make the meat softer and easier to operate, using the Karag from seagrass。
Recipe Recommendations
Steps for Slurp meat
1
The choice is fresh pork neck or front leg meat。
2
Wash the pork and slice it。
3
The pork is pumped into water on three occasions, adding a proper amount of raw, white sugar, pepper powder, salt, wood powder, soda, egg polish, caragel, flattening, a small amount of oil on the surface, and salting for 10 minutes。
4
A little oil, garlic, onions。
5
It's boiled with appropriate water。
6
When the water opens, spread the pork slices。
7
When the pork is cooked, a small amount of chicken, pepper powder, salt sauce is added to the bowl。