Sour meat
By VicentaLakin
Sioux meat is a scavenger, but it's easy to fix it with a variety of Chinese medicine and spices, and it's a "precipital spleen." The soup is so thick, the meat is sour, the saloon is sour, or it's on a saloon. This meat is made using the best five flowers, in three stages: pickle, stew, boil. A variety of Chinese herbal herbs are used to make raw meat; more than a dozen herbs are used to cook soup and stew; and with cabbage, tofu, toast, toast, screech and scab for 15 minutes. After watching "I'm a cook in the palace" by my friends, I can't help but wonder if he's a "frozen-age man" since he was a kid, or whether he's got a secret formula for acting in an ancient act, and he hasn't been old for years. It's even more tingious to bring him and the 7th generation heirs of the intangible cultural heritage, the Sioux meat that I cannot help but repeat. I've been simplified since I didn't have so many spices in the house; I'm in the middle of the summer, and I've changed the 15-minute stew into a steambox for 25 minutes, so it's not hot in the house. I've learned to make this succulent meat, and I've had a great deal of respect for the hospitality, and I've been eating it for four seasons, and I've been eating it like a flower. Come on, do it with me
Recipe Recommendations
- pork belly art. 1
- oil tofu 1 bowl
- cabbage several pieces
- octagonal the 3
- grass fruit to which various
- geranyl 3 tablets
- cinnamon 1 block
- Baikou to which various
- salt 3 grams
- clove 1 pinch
- green onions half a
- Jiang 1 block
- soy sauce appropriate amount
- hot water appropriate amount
Steps for Sour meat
1
Five-flower meat, which can be used as a whole or cut into small pieces; shave the skin and wash it clean
2
Pickled meat is in the pot, and the little fire burns the scent
3
(a) Smash the cooled meat in the machine
4
(b) The five flowers and pickled meat will be added to the plastic bag, the bag will be tightened and the pickled meat will be covered with meat, and the night will be frozen in the fridge for at least eight hours, if done during the day
5
Boiled pieces of salted meat into the cooling pot, with some of the lasts of the pickled meat, which is more odourous, and can then be boiled with a knife
6
And when the meat is roasted, it is roasted in the stew, and not too much salt, because the soup is used
7
(a) The boiler is filled with water of appropriate quantity, and when it is boiled, the fined meat is fed into the soup, covered with a lid, a small fire for about an hour, the chopsticks easily piercing the fleshy place, the fire is shut down, and the meat is taken out when the soup is soaked
8
(b) Prepare the bottom for the stew: cut the cabbage with leaves, tore up the small mouths, prepare a large deep bowl, and put the cabbage and the tofu in the bowls
9
Sliced into two-and-three-millimeter blades when it's cold enough to be warm, and cut thicker and as evenly as possible
10
First the gravy is sifted out of the residue, then the soup is poured into the tofu of the cabbage, then the surface is painted with five slices of meat
11
The meat bowl is sent into the steam tank for 100 degrees and 25 minutes; if the normal steam pan is used, the time may be reduced by 5 minutes, and the soup may be less, because the steam in the steam pan will flow into the bowl, and the steambox will not exist
12
And then it's the legendary “sun-made meat”, which is fat and thin and thin, and it's impregnated and thick。Sour meat Make Tips
1. The most favorite of the succubus meats are: one pack of salt, eight horns, cinnamon, loaf, lasagna, peppers and fragrances; the roasted meats are: 50 grams of licorice, 30 grams of lilac, 50 grams of cinnamon, 50 grams of gravy, 30 grams of broad skin, 50 grams of guin, 50 grams of cinnamon, 50 bags of cinnamon after powdering, 60 grams each; and 2. The formulations of the four seasons of spring and summer, four seasons of lacin, cinnamon, sand, gin, bean, bean, bean, broad skin, etc. are co-ordinated with a variety of medium medicine and spices, which are of different seasons and less in the summer。