The sprouts
By VicentaLakin
The plumbing system, though sichuan sprout, which is also delicious, is a pickled pickle itself, so it is salty, and it is suggested that if sprouts are used, there must be less sprouts and other spices。
Recipe Recommendations
- pork belly 1 block
- sprouts 100g
- green onions appropriate amount
- ginger slices appropriate amount
- octagonal 1
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- cooking wine 1 scoop
- bean curd halves
- sweet sauce 1 scoop
- white sugar 5g
- white pepper 3g
- oyster sauce 1 scoop
- chicken essence 1 scoop
- shallots appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for The sprouts
1
Prepare a piece of bouquet, wash, dry water, boil the pot, face down the skin, and burn the pig hair on the surface of the skin with the hand。
2
Burned pork out of the shower。
3
Scratch off the paste。
4
Another pot, cold-water pot, water past pork and a spoonful of wine。
5
Water away, let go of blood。
6
Get out cold, back up。
7
Put on onions of ginger, keep cooking for 30 minutes。
8
After cooling, put a fork in the skin and put a flat hole。
9
And then two drops。
10
Spray even, wind dry coating。
11
The boiler is about 50% hot, the skin is down, it's in the oil, and it's about three minutes old。
12
Turn over. Keep blowing
13
That's how the skinny face gets out。
14
In the sun, the colours are particularly beautiful and the meat is cooled in cold water for 10 minutes。
15
Get the meat, cut into a flat piece。
16
Pickled meat, evenly mixed。
17
Pickle for 20 minutes。
18
Get a big bowl, skin down。
19
Then we put sprouts, coded sprouts, then press them with our hands and steam them for an hour。
20
Turn off the fire, pour out the soup from the bowl, find a plate, put it on the bowl and turn it over。
21
Then the soup drops on the meat, done。