I'll have the meat
By VicentaLakin
It's our classic Shanghai food, and according to our recipe, the real Shanghai taste can burn。
Recipe Recommendations
- pork belly 800 grams
- louver segment
- rock sugar 20 grams
- Jiang
- cooking wine 10 grams
- soy sauce 20 grams
- salt 5 grams
- soy sauce 10 grams
- onion
- salty and sweet
- burn
- half an hour
- senior
Steps for I'll have the meat
1
Put cold water from the five flowers into the pot, and then, about two minutes after the boiler is opened, then extract the five flowers, wash them with fresh water and dry them cleanly, or wipe them with kitchen paper towels。2
Hot pots with cold oil, with ginger chips and onions in the pots, and the little flames smell。3
Put the chowder in the pot, keep the fire on, and fry all the surfaces of the chowder to gold and butter. That's when you can get the onions out before they're cooked。4
Hot water is pouring into the pot, and it's going to cover more than five flowers. Scrambling, scrambling, scrambling, burning fire, turning a little fire and covering it for about 60 minutes。5
At the same time, another pot, water in the pot, water in the bellows when it is boiled, and about a minute after the boilers are released, the leaves are taken out and washed with fresh water。6
With chopsticks, the thin part of the flesh of the five flowers can be stamped in a state of salination, which can be placed in a pot and boiled together with the leaves for about 20 minutes。7
Then the fire gathered the juice, and the onions made the pot。