Sea stork sour pan
By VicentaLakin
I think Northeasters know all about the sour sauce in winter. That's a home line. Get your food ready. Cold and slow. That tastes good
Recipe Recommendations
- sauerkraut half a
- oyster 100g
- pork 250g
- vermicelli 1 small
- Jiang 4 tablets
- green onions 1 piece
- lard 1 scoop
- pepper a little
- oyster sauce 1 scoop
- salt appropriate amount
Steps for Sea stork sour pan
1
Prepare all the food, sour vegetables are washed and immersed early and pork is preferred to fatten。
2
Put on pig oil, ginger chips, onion fried incense。
3
It is then poured into pork, fryed out of grease and slightly yellow on the surface。
4
Then the sour vegetables were washed clean and dry and distributed。
5
One more spoonful of pelican oil to inject pure water, not exceeding the maximum water level。
6
When the soup boils completely, a little onions are spread, a jar is covered, set to a slow stew of 140 degrees 95 minutes and 25 minutes running, to 100 degrees。
7
When the time is around half an hour, the onions can be added, as appropriate。
8
At the end of the last 15 minutes, you'll be able to start eating with an early, soft powder, a little bit of salt, depending on the population。Sea stork sour pan Make Tips
The sour vegetables must be immersed early, otherwise they taste too sour. The pig's choice of a fat pig with skin is good and will never get tired of it。