Five flowers to burn
By VicentaLakin
Winter drying is the best match, and winter drying not only absorbs the scent of meat, but also enriches its sense of flavour, while the fragrance of the bouquet is less greasy and more fragrance
Recipe Recommendations
- Dried winter bamboo shoots 300 grams
- pork belly 400 grams
- edible oil appropriate amount
- Old rock sugar appropriate amount
- octagonal 2 cloves
- geranyl 2 tablets
- cinnamon 2 blocks
- onion ginger appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken powder a little
- salt 1.5 small spoon
- salty and fresh
- burn
- an hour
- ordinary
Steps for Five flowers to burn
1
Get ready for winter drying and flowers。
2
The night before the winter dry season is soaked with warm water, softened and then strangled with the finger。
3
Scratch it on the board and slash it with a knife so that it can burn。
4
Five flowers to wash and slice。
5
The boilers are hot, the onions are ginger, the centipedes, etc., and they're sprouts。
6
Save the oil, put it in the bouquet, turn it on the fire。
7
On two sides, the wine is cooked on the side of the pot and the fragrance is twitched。
8
Reload fresh cuisine and add sufficient warm water at once。
9
The winter is spread evenly on it, and the fire is added。
10
Get out of here and put some old iced sugar on it。
11
Cooking into the old color when it's drying and then turning the fire。
12
Finally, according to home taste, a proper measure of salt can be added。
13
Let's get out of the pan and put some onions on it。Five flowers to burn Make Tips
Winter peaks: fresh bamboo drying, dry surfaces but not old, immersed one night with warm water before eating, so hands can feel softer; warm water can accelerate dry bubbles and reduce immersion time. 2. Both fresh bamboo and drying are best matched with pork, especially with fat and fat. 3. In the case of drying, which is longer and can be used for slow stewing with small fires, the amount of water needs to be increased at a time, and adding not only a taste that affects the meat but also lengthens the dry burning time。