The dry bean horn
By VicentaLakin
Recipe Recommendations
- pork belly 400 grams
- had dry beans 30 grams
- edible oil 200ml
- salt half a spoonful
- onion appropriate amount
- cooking wine 1 scoop
- soy sauce 1 scoop
- oyster sauce 1 scoop
- minced garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- senior
Steps for The dry bean horn
1
Prepare five flowers。
2
Bubble-haired beans。
3
Five flowers are put in the pot with a boiler, which washes the dry moisture。
4
Get ready for garlic。
5
Oil in the pot。
6
The temperature is 50% hot, and it's fried in bouquets (the pellets are fertilized and then steamed into the pot before the skin is soft and soft)。
7
Turn it up and make it cold。
8
Slice。
9
Fill the basin with onions of garlic。
10
Add wine, salt, raw and platinum。
11
Wear one-time gloves and tweak。
12
Bubble-haired dry-beans cut。
13
Put the flesh part of the flesh after the slice into the bottom of the bowl。
14
Put on a sliced dry bean horn。
15
High pressure pan evaporation (ex-fouling valve) for 30 minutes。
16
When you get out of the pot, you put it on the plate。