Plum chow
By VicentaLakin
Recipe Recommendations
- pork belly 2000 grams
- plum dried vegetables 500 grams
- liquor 1 scoop
- onion appropriate amount
- geranyl 2 tablets
- octagonal one
- cinnamon of 2
- ginger slices appropriate amount
- edible oil 4 tablespoons
- ginger appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Plum chow
1
Wash the bouquet and put it in the cold-water pan, and put it down onions, ginger blades, fragrances, oaks and cinnamon。
2
It's 20 minutes to get cold water to wash it away。
3
Put the bouquet in the basin and pour it on the pig's skin。
4
I've got five flowers all over my body。
5
The eyelids of the pig's skin are covered with toothpicks, which allow the old to infiltrate the internal pork tissue。
6
Pick up the boiler。
7
Sixty percent of the heat in the oil puts the skin of the flesh in the pot。
8
To prevent oil droplets from splattering over the pancap。
9
When five flowers are released from the oil drops in the blast, the lid will be blown up on all sides。
10
The fried meat will be sucked out of the kitchen with paper。
11
I cut the fried flesh into two pieces (two bowls) and immersed it in water for 20 minutes。
12
Sliced with a knife in the face up on the board (note that the slices are uncut)。
13
Plumbs soft early。
14
Squeeze the water and cut it to the end。
15
Pumping in the tub, adding 13 fragrances and chickens and mixing evenly。
16
Put the bouquets of flesh after the slices in the basin, so that each piece is painted with pickles and made for half an hour。
17
The bottom oil in the pot is burned again。
18
Add ginger-swipe。
19
Join the prunes。
20
The oil is pouring into the oil and it continues to be evenly fried。
21
Two large bowls of flesh and flesh after two slices。
22
The bowls are filled with fried prunes and pressed。
23
High pressure pan evaporation for 1.5 hours。
24
Toss the dishes on the boiled prune to the meat bowl and then toss the dishes。
25
The finished chart。