Plum chow
By VicentaLakin
Some things, not as thick as possible, need to be right. Deep in our shallow words, we walk slowly long distances。
Recipe Recommendations
- pork belly 1 kg
- plum dried vegetables appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal of 2
- geranyl appropriate amount
- oil appropriate amount
- bean curd 1 block
- salt 1 spoon
- soy sauce 1 scoop
- oyster sauce 1 scoop
- cooking wine 2 tablespoons
- soy sauce 1 scoop
- shisanxiang 1 spoon
- chicken essence 1 spoon
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
Prepare five flowers, garlic, eight horns, fragrance。
2
Plumbs are good, water is impregnated, clean。
3
Five flowers cooled down the pot, and in it was an onion of eight horns, wine, tonic. The fire broke. Half an hour for a little fire。
4
When you cook, you'll have to change your knife。
5
Prepare the juice. Add a piece of tofu milk, little tofu milk, soy sauce, platinum oil, old smoke, wine, salt, chicken, 13 fragrances. Smash even。
6
When the meat is boiled, the skin of the pig with the toothpick is pierced. Easy to eat。
7
It's covered in old color. Dry。
8
The oil is burned in the pot, the heat is put into the bouquet, the skin is down, and the lid is quickly covered. Avoid burns。
9
Cover the pan cap, about two minutes, and turn off the fire. Or wash with cold water。
10
Just surface bubbles. Mine's a little hot
11
Five flowers cut the right thick。
12
Five flowers with ginger onions, then pour into the juice. Grab evenly. Pickle。
13
Plumbs clean and shredded。
14
Burn oil in the pot and add onions to the fragrance。
15
Put the husk down in the big bowl, hold it down, and put on the surface just made of prune. One more push。
16
Put the big bowl in the steam pan for an hour and a half。
17
Put a plate on the big bowl when you're out。Plum chow Make Tips
Take care when blowing up pig skins to avoid burns。