Liu's red meat
By VicentaLakin
I don't know if I'm suitable for you
Recipe Recommendations
- pork belly a pound
- Jiang Three big films
- dried chili of 6
- shallots a little
- octagonal of 2
- soy sauce three scoops
- soy sauce
- rock sugar 6pcs
- salt One and a half spoonfuls
- white pepper little bit
- balsamic vinegar few drops
Steps for Liu's red meat
1
Get ready for the food. The onions were bought yesterday. The cooler's too low to freeze, but fortunately, the green part is okay, but it's just white。
2
Pork purified with haemorrhagic water and cut the size of the mahjong, and set the fat and the small. Ginger slices, green onions, dry peppers cut open, eight horns washed open, of course not split。
3
Hot pot, burn the remaining moisture。
4
Just pour a little oil in and dry the bottom of the pot so that it doesn't get too hot。
5
Put the most fat pieces of meat down first and turn them into fire。
6
When the fat on top is yellow and a little oily, the less fat is set to boil。
7
Fire to this yellow。
8
Cook in some white wine to sip. You can use some wine or some wine。
9
Turn it up, put it in ice cream and keep it up。
10
Put it in ginger, dry chili, eight horns, if you don't have eight horns, you can use 13 cents, but you have to put it in the back of the pepper. Until there's oil on the meat, there's oil in the pot, and ice sugar melts. It's really controlled. The ice cream melts. Just a little while later。
11
Put it in the air。
12
It's old-fashioned. I've got about two spoons. You can make up your mind。
13
It's a little lighter than it wants。
14
No meat in water。
15
The fire boiled, and the foam was gone. It's not fuzzy, it's dirty, it's thick, it's little fuzzy because it's bulging out。
16
A little white pepper powder to get in。
17
Cook a little and turn a little fire, just grunt in the middle like this, Guy, slow-cooked for about half an hour, depending on the fire。
18
Until then, chopsticks will fit easily into thin meat。
19
Turn the fire, put salt, and I put a spoon and a half, depending on your taste。
20
The fire gathers juice, because of the fat of the bouquets, so it doesn't have to be dazzled, and it's good from the beginning。
21
And out of the casserole, and out of the onions, and out of the fire, and out into the casserole, depending on your choice。Liu's red meat Make Tips
I don't use spicy peppers because my friends here today can't eat spicy, and I personally prefer spicy, so they're just here to extract their dry peppers. If you don't have an eight, you can keep it because my friend likes it. If you're going to use 13 cyanide, you have to put water on it, or you're going to make it easy。