Plum-crunch
By VicentaLakin
Recipe Recommendations
- pork belly 300g
- plum dried vegetables appropriate amount
- edible oil appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- octagonal the 3
- pepper appropriate amount
- geranyl 5 pieces
- Angelica dahurica 3 small pieces
- baiguo the 3
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Plum-crunch
1
Five flowers are cut in pieces and prunes are washed with water。
2
The fabric group is as it stands
3
It's a lot of garlic
4
Hot pot pours a little oil
5
I'll put it in five flowers
6
When the five flowers change color, put the wine in
7
Fire the fatty oil out of the flowers。
8
It's in the ice cream and it's on the meat。
9
When the meat is coloured, water is added, garlic is put in, and the bag is made, and the fire slows。
10
It's made of meat, and it's served for five minutes in prune, and it's turned into a fire。
11
Once you've got the juice, you'll be out of the pan
12
The finished product. With rice, super good。Plum-crunch Make Tips
1 If the sugar is low, it can be colored in the old age. Two, prunes themselves taste salty, and past fried meat doesn't use soy sauce, so they don't need salt, and if they're heavy, they can put a bit of pelican oil before they come out。