Potato button meat
By VicentaLakin
It's a unique fragrance of Qingnan
Recipe Recommendations
- pork belly 1 block
- Taro in 1
- South milk appropriate amount
- rice wine appropriate amount
- malt sugar appropriate amount
- rice vinegar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce a little
- oyster sauce a little
- spiced powder a little
- salty fragrance
- steamed
- a day
- senior
Steps for Potato button meat
1
For forgetting the first step, the first step coincides with the second: 1. Cook the whole bouquet of bouquets up to eight ripe cooling and pour appropriate amounts of oil into the second pot。
2
It's about 100 degrees hot, blow up the side of the skin。
3
It's been going on and on and on and on。
4
It's okay to blow the surface like this, cool it。
5
Cut the fried flesh into pieces, so that it can be immersed for one night in a crumb-coated water (colate-coated water approach: malt sugar, a little rice wine, rice vinegar, hot water to make。
6
Take a piece of taro, pick it up with the crumbs, make sauce: a little fragrance, three to five pieces of milk, a little salt, a little milk, a little milk, a little milk, a little oil, 20 minutes of pickle, and set the order of a piece of meat with one graft (must put the skin on the floor, put it back behind) and then steam the fire for 40 minutes, turn the fire around an hour。
7
When it's done, put a plate on it and turn it around。