Scorch
By VicentaLakin
Insect herbs have always been my favorite fungus, colored gold, fragrance. I've been making soup with dried weeds. I didn't know they were so delicious。
Recipe Recommendations
- pork leg 400g
- Fresh Cordyceps flower 80g
- onion small amount
- Jiang small amount
- salt appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- salty fragrance
- steamed
- half an hour
- simple
Steps for Scorch
1
Choose a three-point fat, seven-skinned pig's leg, clean it and go to the skin。
2
Slice the pig's leg, and then chop it to bits。
3
Get the ginger out of the skin, chop it up into ginger, pick the onions, cut the small particles, and keep the leaves。
4
Cracked gravy with ginger, onions, two tea spoons of wine, a tea spoon of salt, half a tea spoon of sugar, two tea spoons of raw smoke, a tea spoon of starch and a small amount of white pepper。
5
Mix the sauce above into the mashed, evenly。
6
Prepare a plate and lay the fat on the plate。
7
take the 80g weeds, clean them up。
8
Put the weeds on the tarp。
9
The water in the pot was first burned and then fertilized for 20 minutes。
10
When the steam comes out of the pot, it's ready to pick it up, with two teas and two drops of soy oil and a spoon of starch, and then three spoons of evaporated soup, evenly mixed, boiled and poured on the steam。
11
Throw flowers, finished。Scorch Make Tips
1. The weight of the pork leg can be adjusted to its own taste, and ultimately the choice of a fully thin one affects the taste. 2. Ginger and onions are to be put to the adornment. 3. The addition of raw juice when ticking can make the food more delicious。