Fast-hand red meat
By VicentaLakin
It's a traditional red meat practice, two or three stews. The cast iron pot, two hours or so, and today we'll be here, saving two and a half. It's a simplistic approach, but it doesn't taste any less. It's just the same. There's no difference. It's easy to try
Recipe Recommendations
- pork belly 600g
- soy sauce 1 scoop
- bean paste 1 scoop
- shallot 1 handful
- cooking wine 1 scoop
- salt appropriate amount
- octagonal one
- peppercorns of 20
- brown sugar 10 grams
- soy sauce 1 scoop
- ginger slices 5 pieces
- oyster sauce 1 scoop
- chicken essence half a teaspoon
- geranyl 6 tablets
- cinnamon 1 block
Steps for Fast-hand red meat
1
If you're going to get your meat cooked fast, you have to burn your skin and wash it clean, as shown。
2
Five flowers cut meat, with wine, ginger, and water for a spare, as shown。
3
Boiled oil, as shown。
4
Put it in red sugar and make sure you don't burn it with little fire, as shown。
5
Put it in soybean sauce and be careful not to burn it with little fire, as shown。
6
Put it in the ginger and be careful not to burn it with little fire, as shown。
7
Put it in five flowers. As shown in the figure。
8
Put in a spoon of old, raw, platinum oil, as shown in the figure。
9
Put it in the water. As shown in the figure。
10
Put it in fragrance, occupant, cinnamon. As shown in the figure。
11
Put in garlic, peppers. As shown in the figure
12
Put the lid on it, it'll be about half an hour. Put some chicken, salt, etc. before you get out。
13
You're out, you look like you want to eat。
14
You can put onion flowers and sesame on the table, as shown。