Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 750 grams
- plum dried vegetables appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- liquor appropriate amount
- dried chili several
- oil
- salt appropriate amount
- sugar appropriate amount
- rice wine appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- several hours
- divine level
Steps for Plum chow
1
Get ready for cuisine, clean up。
2
Bubble for an hour。
3
Boiled prunes to dry water。
4
When the oil is 70% hot, it's evenly distributed between prunes and peppers。
5
Salt, sugar, chickens, pelican oil, pepper powder, peppers, soothing, all-fried, ready for use。
6
Prepare a bouquet, clean it up。
7
A cold pot, with ginger chips and wine to the skin can be inserted with chopsticks。
8
Dry water, even white wine on the skin, dry (no tar when blown)。
9
Toothpicks on the skin full of holes。
10
Toothpicks were placed on the skin (forklifts were intended to put the meat up slightly and not to be used when blowing up)。
11
When the oil is 40% hot, the meat is put down into the boiler (skin down)。
12
Blast to two sides。
13
A cold water basin (a cold and a heat contraction is the key to wrinkled skin)。
14
Get the asphalt out。
15
Cut into big thin pieces。
16
The skin is down and in turn placed in a large bowl, with a little salt and rice wine, and in the fried crumbs。
17
It's full of prunes, with ginger chips, cinnamon, eight horns, fragrance leaves。
18
Put it in the high-voltage pan, and we'll have an hour and a half。
19
Okay。
20
Put it down with a plate。
21
Okay。
22
The finished chart。
23
The finished chart。
24
The finished chart。
25
The finished chart。