This is a meat dish, and no cherry ingredients are used in the production process. Why is it named this? Please listen to me slowly.
A cherry tree has fruits hanging on it and hides in the green trees. Although there are not many fruits, it is crystal clear, bright red, and the tender water makes people salivate. moistened by the morning dew, the color is full and dazzling. It is such a beautiful fruit, as beautiful as an exquisite handicraft. I picked a pot, washed it, picked a large one and threw it into my mouth. Immediately, there was a wisp of sweet and slightly sour taste that wandered between my lips and teeth, and then slowly entered my throat and stomach. The fresh breath made it easy for the body and mind to ripple wantonly, and the endless beauty made those cravings that crawled out of my bones slowly satisfied. It looks like the cooked pork belly has a bright appearance and a taste more delicious like cherries.
Streams can easily throw people away, turning cherries red and plantains green..
Cherry crisp
Recipe Recommendations
- pork belly appropriate amount
- scallion appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- barbecue sauce appropriate amount
- rock sugar appropriate amount
Steps for Cherry crisp
1
Prepare the main materials in Picture 1.
2
Chop the green onion, garlic slices, and ginger slices (a little more).
3
After the water in the pot is boiled, blanch the pork belly into the pot.
4
Pour a little oil into the pan and saute the ginger slices until fragrant.
5
Put the drained pork belly into frying pan. (Be sure to drain the water, avoid frying pans, or cover them with the lid of the pan)
6
Fry until the surface of the pig skin turns yellow, and serve. (Eating this way will not feel greasy)
7
After cooling slightly, cut into slices.
8
Put the pork belly into a rice cooker, add the green onion, ginger slices and garlic slices, and then add half a teaspoon of salt.
9
1 tablespoon of cooking wine.
10
A little white pepper.
11
1 tablespoon barbecue sauce. (No need to add)
12
2 tablespoons of soy sauce.
13
Add water to cover the pork belly, cover and simmer for about half an hour.
14
When the soup is halfway, add the rock sugar and continue to simmer slowly for about 10 minutes. (Chopsticks can be inserted easily)
15
The amount of the above seasonings will increase or decrease according to the taste of your home.