Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 1200g
- plum dried vegetables 200g
- cooking wine 6ml
- SUFU 2 blocks
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar 5g
- salt 4g
- Jiang 1 block
- onion one
- edible oil appropriate amount
- liquor 10ml
Steps for Plum chow
1
Select the bouquets of flesh between the lean phase。
2
Two hundred grams for a barrel of prunes。
3
Plumbs and water bubbles for more than 30 minutes。
4
Five flowers for 30 minutes in open water with white wine and ginger。
5
Pick up a spare with good prune。
6
The boiled meat of five flowers is taken out and dryed with cold water, which washes the kitchen paper towels。
7
Evenly painted with old smoke and honey。
8
It's a six-faced bonfire。
9
Out of the pot, dry。
10
Another one。
11
Salmon and sugar。
12
Juicy: two pieces of milk, old, raw, white sugar, salt, ablution of wine, which, depending on the population, can be fixed with 13 licories or pelican oil。
13
Five flowers cut into pieces and put it in the bowl。
14
The other two, my dad's。
15
Plate the sauce evenly on every piece of meat。
16
Plumbs fill the gap。
17
Staples evaporate for 1/2 hours; or press pork buttons for high pressure pans。
18
Out of the pot。
19
Turn it around。