I'm here to eat meat
By VicentaLakin
It's not hard to squeeze meat, it's just that the procedure is cumbersome and complicated, and it's worth it
Recipe Recommendations
- pork belly 700 grams
- plum dried vegetables appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- Jiang appropriate amount
- honey appropriate amount
- salt appropriate amount
- rice pepper appropriate amount
- rice wine appropriate amount
- pepper appropriate amount
- oil 500 grams
- chicken essence appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for I'm here to eat meat
1
Prepare a bouquet. Clean it up
2
Pumpkin down, cool down, with ginger chips, eight horns, cinnamon
3
I'll cook the meat
4
Plugged with toothpicks on the skin, and the holes sweat all the time
5
We'll put a little salt and honey on it for 20 minutes
6
Let's get ready for the prune while we're still
7
Clean it up
8
Let's get some oil
9
When the oil is 50% hot, the skin goes down into the pot and blows to gold
10
Turn it over and blow it up again
11
Blasted meat, fried meat, put it in a bowl of cold water for 10 minutes
12
I'll take it out when it gets cold
13
The skin's wrinkled
14
The skin is separated from the meat
15
cut 2x2cm or so on the fat. remember not to cut the slices
16
the other bouquets cut into one cm x 3 cm or so
17
Leather down, bottom of the bowl
18
I'm going to get another one
19
Salt, sugar, chicken, oil, raw, pepper powder, cinnamon, eight horns, rice on meat
20
Take some of the fats cut in the front and get some oil21
Scrambling, salt, chicken, oil and pepper
22
A bowl
23
It's evenly laid in a bowl of meat
24
Into the high-voltage pan
25
It's steamed
26
Put a plate on it
27
Turn it over
28
Just take off the bowl
29
Put the soup in the meat and burn it in the pot
30
Water starch
31
Into a bowl full of meat with onions
32
Completed Chart
33
😊😊
34
😊😊
35
What do you think