It's red and burning
By VicentaLakin
The pork here is a little more gruesome than the pork in the country, so it's a little bit more sauce when it's roasted, but we don't have any skin here, and it's really a pity to say something about cooking, but it's better than not having even five。
Recipe Recommendations
- pork belly 约400 grams
- geranyl 2 tablets
- tangerine peel 1 block
- cinnamon 1 panel
- Dried millet pepper 3 pieces
- pepper 1/2 tsp of
- octagonal
- red onion the 2
- ginger 4 tablets
- soy sauce 2 tablespoons
- soy sauce 2 tsp
- refined salt 1/4 teaspoon
- rock sugar 约8 grams
- pepper 1/3 teaspoon
- cornflour 1 tsp
- salty and sweet
- stewed
- ten minutes
- ordinary
Steps for It's red and burning
1
Cut the bouquets into about two mahjongs, and put the oil out of the pot, especially the one with the fat。
2
The stone pot or ceramic boiler is filled with base oil, the fire is opened, and two fragrances, one piece of cinnamon, one piece of cinnamon, three pieces of dry pepper, one second of pepper, one out of eight, one out of two onions, four slices of ginger, and the incense。
3
It's pouring out of the pork, pouring out a few of them, emptying the water, burning up。
4
The fire was replaced by a small fire, with two large spoons, two small spoons, one quarter of salt, about 8 grams of ice sugar, one third of pepper powder, a few mixes and a pan cap。
5
And gather one third of the soup juice, put the fire away, and pour it into another pot, and then add to it a small spoon of flour and two spoons of water, and burn it into a big bubble, and bring in five flowers of the original pot, and mix it evenly. So the original pot was left with only slag, which did not have to mix with the meat, so use another pot。It's red and burning Make Tips
It'll be thick and brighter with ice cream stew。