♪ In the snow ♪
By VicentaLakin
The red fragrance in the snow is a popular food, and the red in the snow is an effective adhesive of the fat of the five flowers, making it fatter, while the pork takes advantage of the fragrance of the red fragrance in the snow to make the meat taste more delicious, through the slowness of the fire, the rotting of the vegetables, the impregnation of the entrance, the decorum of the old and of the old, and the taste of the veggie rice。
Recipe Recommendations
- Pork belly with skin 1000g
- xuelihong 500G
- onion 50g
- Jiang 50g
- the pepper 30g
- octagonal 20g
- salt 30g
- cooking wine 50g
- dark soy sauce 20g
- white sugar 30g
- starch 20g
- salty fragrance
- steamed
- several hours
- simple
Steps for ♪ In the snow ♪
1
Onions, ginger, pepper, eight horns。
2
The snow is red-cleaned, the fine end is left. Fill it up, put peppers and centipede, and onions and onions。
3
Skin washes, cuts big。
4
Fresh water in the pot, five flowers, wine and 20 minutes of fire。
5
Checking out for release。
6
Squeeze the old sauce while it's hot on the skin。
7
Put a little oil in the pan, the skin is down, it's in the pan, it's fried. Cover the pan and prevent the oil from dropping on you。
8
Fried to a little yellow, out of dry。
9
Leather down, slice thin。
10
Leather down, in the bowl。
11
Reds of the fried snow are placed on the meat, with soy sauce, salt, wine, sugar, a boiler and a small fire for an hour。
12
Take out the steam bowl, make out the soup juice, make up the boiler, with the taste of soy sauce, the taste of sugar, and the starch。
13
Put a plate on the steam bowl, flip it fast, put the meat upside down, and pour soup juice。
14
Put on the pasta, come on。
15
Come on。
16
Here we go♪ In the snow ♪ Make Tips
Wash the pickled potherb mustard thoroughly; since it is salty, use salt and soy sauce in moderation. When frying the pork skin, cover the pot to prevent oil splatters, and fry over low heat for five minutes to make the skin soft and tender.