Improved plum chow

Plum crumbs, a traditional Chinese dish, very foody, many people have eaten. Why a modified version? Because online and popular practices are numerous and very different. I synthesized the seven or eight online chefs approach, which took me three hours to finally do, to take detailed steps, and to focus on different points, and to be patient. I think it's a good idea

Recipe Recommendations

plum dried vegetables 100g
pork belly 300g
soy sauce 60g
bean curd 10g
pepper 5g
chicken essence 3g

salty and fresh
steamed
several hours
ordinary

Steps for Improved plum chow

Choosing five flowers, finely organized, undisturbed, so that you can cook slices

It's about 30 minutes in the pot. It'll fit in with chopsticks

If you're rich, you can fix it

Focus: Toothpicking, lots of unpainted, oil coming out, ready to get greasy, and then picking in. Taste

Soy sauce. It's usually old, colored

Fire in the kettle. Attention: Focus on pork skin

Blow up bubbles, yellow, both sides

Getting cold water. It's for softer slices

slice, thick 3-4mm. too thick, too thin. shit

Soy sauce, pepper powder, sweet pasta, tofu milk, focus: tofu milk or tofu milk, tofu milk

Smash it. Pick it up for about 15 minutes

Pick a prune

I'll do it for about 30 minutes, once, once

Leachate

Cut the garlic

Focus: Are you lazy

I'll put the five flowers in the bowl

It's full of fried prunes

Into the pot for about 45 minutes

With a plate, pull the meat from the bowl

A little decorative