Plum-crunch
By VicentaLakin
Recipe Recommendations
- pork belly 1 block
- plum dried vegetables 50g
- black bean sauce 1 scoop
- edible oil 1 spoon
- soy sauce 1 scoop
- soy sauce 1 scoop
- cooking wine 1 scoop
- ginger 4 tablets
Steps for Plum-crunch
1
Plumbing with fresh water and wine, ginger ale。
2
Once again, clean the surface of blood, boil for about half an hour in a small fire in a pot, which is easily punctured with chopsticks。
3
Cooking meat with prunes and fresh-water bubble hair。
4
Clean up after bubble hair。
5
I'll put the boiled figs in the sauce and smoke them。
6
It's a little more colored。
7
Then the shears dry water on the herbs, so that it is not spilly。
8
It's half-baked. Don't overfill it. It'll spill out when it explodes。
9
Sixty-seven percent hot。
10
The pellets were scattered into the pot and began to blow slowly with small fire。
11
Watch out for spills of oil and can be covered with a lid, but it has to be flipped more, otherwise the skin is easily charred. Blast to the yellow, wrinkle。
12
It's been a long time, and it's been a long time。
13
The skin starts to wrinkle。
14
Let's get the bouquet out and put the paste in the sauce again。
15
Cut the bouquet into thin pieces。
16
Pi Pil Dynasty into the pot。
17
Squeeze and dry the broccoli。
18
To the boiler。
19
I'll be back in a minute。
20
With a proper amount of fresh water and a spoonful of sauce to boil for about five minutes。
21
Add a spoonful of soy sauce。
22
Scratch it on the top of the five flowers。
23
The steaming pot is 40 minutes to an hour。
24
Take it out, take a bowl a little more caliber than a steam bowl or a drop in it。
25
A nice plate of prune and meat。
26
The fragrance of steamed flesh, fat and not tired。