Plum chow
By VicentaLakin
It's very delicious. It's soft and spicy。
Recipe Recommendations
- pork belly a
- plum dried vegetables a little
- Homemade dried plum vegetables a little
- braised soy sauce appropriate amount
- brown sugar a little
- salt a little
- cooking wine a little
- salty and fresh
- steamed
- several hours
- simple
Steps for Plum chow
1
This is Grandma's own cuisine. Sichuans are called “salines”, which are immersed in water early on, and are ready with five flowers。
2
Water immersed for two hours。
3
Five flowers in cold water, a bottle of wine, and a spare water。
4
It's about 20 minutes before it gets cold。
5
Clean up the water, put it in the oil pan, blow up the skin and surroundings, keep the fire low and be careful with the oil。
6
That's it。
7
Both plumes (black-buyed ready-made prunes, which are also purified with early shampoo) are immersed and immersed with a small amount of oil left over from the fresh fried meat, evenly。
8
Cut a little bit thicker。
9
Add red sauce and red sugar and a little salt。
10
It's a half-hour full mix。
11
It must be sufficiently smooth。
12
Get ready to steam the bowls and put the meat in order。
13
The rest of the sauce is evenly mixed in prune。
14
Grab even。
15
And lay it on the meat。
16
The steam pan is filled with enough water (I used the electric pressure pan) for an hour (or half an hour)。
17
When you get out of the pot, you put a plate on it and flip it and pull it out。
18
To the table。Plum chow Make Tips
One, there are two kinds of prunes here, and they taste better, because they're very salty and a little heavy in colour, so it's perfect to make a plum cuisine with the sichuan themselves. The Sichuan people's “saline” is equivalent to prune, but it's definitely not pickles! Three, meat must choose five flowers. It tastes better. It's got to steam enough time. It's soft。