Plum chow
By VicentaLakin
It's like spring seasons, and it's like a family table。
Recipe Recommendations
- pork belly 2 pounds
- meicai 200 grams
- shallots appropriate amount
- green onions 1 piece
- ginger slices appropriate amount
- red pepper of 3
- soy sauce appropriate amount
- Zhuhou sauce 2 tablespoons
- Yellow rock sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce 1 scoop
- oil appropriate amount
- starch water appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
Plumbs are washed with running water for five hours. Ginger slices, onions wash。
2
Five flowers in cold water, put onions and ginger blades and boiled a proper amount of wine. Take off the fumigation and cook for about 20 minutes。
3
Cooked meat with toothpicks and a small hole in the skin, which is easy to taste and evenly rubbed on the skin。
4
The oil is poured into the pot and the flesh is spread over the pan and the small fire is slowly blown up to bubbles。
5
The fried bouquet was immersed in cold water for 10 minutes。
6
The meat is then cut into five millimeters of meat, which is then made for 30 minutes from pole sauce, platinum oil, raw pumping, ice sugar shredding, wine, and old pickles。
7
Heat the fried oil pan onions, dry peppers, and a fragrance of ginger。
8
And then you put in a nice slice of plum, and you add the right amount of spinach。
9
Put the pickled bouquet on the bottom of the plate, then put the fried plum on the meat, press it with your hands and press it tight. Put it in the steam pan for another 90 minutes。
10
When it's steamed, it's buttoned into the plate, then it's onions, and it's pouring on the head. The head is water, starch, ointment, raw, honey, pepper