A bowl of steamed cop meat
By VicentaLakin
The traditional taste, the difficulty of making it, the emphasis on meat, the fear of splattered oil burns, has made it impossible for many to do so. In fact, as long as you have the key, the dish becomes simple. Cooking up to the age of six or seven meats in the oil pan, the way to protect against oil spills is to keep dry water, to keep it for hours, to keep it slow, not to rush, to drain it from kitchen paper, to dry it on the surface, and to have a lot of safety problems。
Recipe Recommendations
- roasted meat 1 block
- green onion a little
- onion appropriate amount
- octagonal one
- dried chili one
- pepper appropriate amount
- soy sauce a little
- mature vinegar a little
- chicken essence appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for A bowl of steamed cop meat
1
Five flowers are put into the pot, and onions, ginger, salt, wine and wine are boiled to make dry water, then the boiled meat is painted with honey, the boiled boiler is made of gold, and the soup that is put into the boiled meat is immersed into a bubbly。
2
It's better to slice after the frozen meat。
3
Cut the meat into thin, thin pieces。
4
Sliced meat peels down into the bowl。
5
A bowl of salt, soy sauce, vinegar, pepper powder, chickens, dry peppers, an eight-point, ginger chips are evenly mixed, poured into the meat bowl and steamed up the cage for an hour。
6
Put the steam bowl back on the plate and pour onions。A bowl of steamed cop meat Make Tips
1. When burning meat, the dry moisture is controlled in order to prevent the exposure to heat oil. 2. Burned meat is immersed in boiled soup pans for about two hours, followed by freezers。