It's red and burning
By VicentaLakin
Recipe Recommendations
- pork belly 600g
- onion 1 segment
- Jiang 3 tablets
- garlic 3 petals
- oil 20g
- rock sugar 1 block
- rice wine 30g
- soy sauce 20g
- soy sauce 10g
- balsamic vinegar 5g
- salt appropriate amount
- warm water 600g
- Nanmilk 1 scoop
- aniseed one
- pepper 15 capsules
- cinnamon 1 block
- Angelica dahurica 1 tablet
- geranyl 5 pieces
- chili appropriate amount
- bandits of 3
- salty and fresh
- stewed
- an hour
- simple
Steps for It's red and burning
1
five flowers cut about 2 * 2 cm (figure 1) and were immersed for about half an hour, bubbling out all the blood and changing water once or twice in the middle. cold water in the pot, with three slices of ginger (figure 2) and 15 g of wine (figure 3) boiled (not listed in the recipe), leaving the foam out. wash with hot water and control dry moisture (figure 4)。
2
firing pans in 20g oil (figure 1) with 25 g g ice sugar (figure 2), light fire heating (figure 3) and into a small, fine bubble (figure 4)
3
Fast pouring into dry-water-controlled meat (figure 1) and fast scrambling (figure 2) for approximately 1 - 1.5 minutes (figure 3)。
4
add 30 g wine, 20 soy sauce, 10 g old, 5 g vinegar。
5
add one onion, three ginger and three garlic (figure 1). add the fabric (figure 2). it's about 600g warm water without meat。
6
After 15 minutes, a spoonful of southern milk, a proper amount of salt, a piece of ice cream will be added to the stew, leaving the oil slick with the spoon patiently。
7
When there's not much soup, turn off the spices。
8
Fire again and gather juice。
9
Red is not greasy。