Sour belly
By VicentaLakin
Go to a restaurant outside and order a sour hog. It's good for everyone. It's good for pigs. It's also delicious, and the green crumbs are so flimsy, and the yellow-white chords are so juicy that the pig's bellies are too low and everyone gets a few of them. When I came home after dinner, my snack offered me a taste at home
Recipe Recommendations
- cooked pork tripe half a
- lettuce half a
- black fungus a little
- eggs of 2
- rapeseed oil appropriate amount
- cooking wine 1 scoop
- salt a little
- sugar a little
- Golden sour soup sauce 1 sachet
- white pepper a little
- chicken powder a little
- green onion a little
- hot and sour
- cook
- ten minutes
- simple
Steps for Sour belly
1
The dry black ear is purified with an early blizzard and rinsed into small strips。
2
I cooked them with an electric pressure pan。
3
A little oil in the pot, and eggs made of eggs。
4
Cut into small strips。
5
A small amount of vegetableseed oil is poured into the frying pan, which is taken out of the garlic petals, and then put into the bar and the black wood ear。
6
Add a small bag of ready-made gold sour sauce。
7
Add a proper amount of clean water mix。
8
I'll put the precut pig belly and bag of eggs in the sour soup。
9
When the soup in the pot is boiled with wine, salt and a little sugar。
10
A small amount of white pepper, chicken powder and onions are mixed。
11
Taste it, the pig's belly is soft, the eggs are fresh and salty。Sour belly Make Tips
The reason I chose to freeze the pig belly is because it's been handled in a preliminary manner, unlike the fresh pig belly bought in the kitchen, and it's particularly troublesome. The second reason is because it's the belly of a black-haired pig, which is relatively better quality. When you go home and unfrozen, you wash the flour again into the outer layer of slime, soak it with white vinegar for a little while, and then wash it again, then use the electric pressure pan to make it soft. You can cook in the back