Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 400 grams
- Dried plum and vegetable 200 grams
- Jiang 2 tablets
- garlic 2 cloves
- dried chili of 2
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- salt 2 grams
- chicken essence 2 grams
- pepper 2 grams
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Plum chow
1
Plum-dry three times to remove the sand and immerse it with water bubbles for 20 minutes。
2
I'll put it in the pot for 10 minutes。
3
Scrambled with the old ones, then painted with a bouquet of bouquets, which was set for 10 minutes。
4
With a proper amount of oil in the pot, the side of the leather is going down to a small fire, which must be covered。
5
Turn over and fry the other side。
6
Fried broccoli immersed in warm water for 20 minutes。
7
Squeeze the prune and dry the water。
8
A nice bouquet cut into a thicker piece。
9
Chon, garlic chops, dry pepper chops, spare。
10
Five flowers in the pot, with a little salt, chicken sperm, pepper powder, raw, old, platinum oil, and 15 minutes of flat cover。
11
We'll put bottom oil in the pot, and we'll have ginger, garlic, hot peppers。
12
Join the plums for a minute。
13
Put the pickled meat in the deep bowl。
14
It's covered with fried plum and pressed a few times。
15
Take the deep bowl to the top of the high-pressure pan and boil it down to light fire for 12 minutes。
16
The finished chart, take out the bowl and put it on the plate。Plum chow Make Tips
One, five-flowered meat needs to be colored with soy sauce, which makes it more beautiful. 2. Plum-dry must be washed several times to remove the sand, and the brackishness of the saline when made is sufficient. 3. The cut-off of five flowers with the sauce is made for at least 15 minutes, which makes it more delicious. 4 For high pressure pots, approximately 12-15 minutes, and for general steam pans, more than an hour。