Come back to the pot
By VicentaLakin
The back pot tastes unique, the colour is red, fat and not tired, and the entrance is fragrance. It means cooking again. It is important that the casserole, as a traditional canteen, is in the position of the cuisine, which is often used as the preferred dish. The casserole is always considered to be the head of the cuisine, and it is mentioned that the cuisine is bound to come back. It's full of fragrances and colours. It's the first choice。
Recipe Recommendations
- pork belly 500G
- onion 1 piece
- Jiang 6 tablets
- green and red pepper of 2
- garlic 5-merous
- pepper 10 capsules
- cooking wine 3 scoops
- bean paste 2 tablespoons
- douchi 1 scoop
- white sugar 1 scoop
- salt 2g
- soy sauce 1 scoop
- salty and fresh
- fried
- ten minutes
- senior
Steps for Come back to the pot
1
Get ready to eat
2
First, the pork is washed, cold water is put in the pot (cold water can be better removed from the pot) and onions, peppers, ginger chips, wine。
3
Boiled to the end of life, about half an hour. (Stick chopsticks are a dead end)。
4
The pork is then taken cold and sliced with a knife (not too thick and thin, so that later it is easier to get out)。
5
It's good to play with a hot pot of cold oil in the pot (the hot pot's for late-term scoffing, not sticky pots), when it's cut up, when the scaffold is scrambling in the pot (when the pig's scrambling, and the oil stains have been blown out, and then it gets old。
6
Then you put in a spoonful of bean petals, a spoonful of bean curds, a slice of garlic. It's hot, it's hot, it's hot, it's hot, it's hot。
7
Then you pour in onions, peppers, a spoon of wine, a spoon of sugar, a spoon of salt, a spoon of raw smoke, and a flat cut. Let's go
8
It's a unique taste, and it's fat and it's not tired, and the fragrance of the entrance is made. I'm sure you want to eatCome back to the pot Make Tips
1. If there is a refrigerator, the freshly cooked meat can be placed in the freezer for two or three minutes, which is better cut. 2. Select the meat to be fine: the pork that is to be slaughtered on the day, the fat one, the fat one, the fat one, the fat one, the fat one, the fat one, the fat one, the fat one, the fat one, and the fat one, and the big one, too wide and too narrow to form。