Maran's bacon
By VicentaLakin
This is a red meat-like practice, but with the involvement of Maran, it is given a special fragrance, while the gravy makes the malan dry richer. The flesh is red, fat, not greasy, soft, not rotten, the fragrance of Maran, and I can eat three pieces of meat. And Marangan, the kind that robs the table. Come on, make me some maran
Recipe Recommendations
- pork belly 约1000 grams
- Malangan 约100 grams
- green onions 1 tree
- Jiang 1 large piece
- octagonal of 2
- cinnamon 1 small piece
- cooking wine 1 tablespoon
- yellow wine about 100 ml
- rock sugar 约60 grams
- soy sauce 2 tablespoons
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- salt a little
- salty and sweet
- burn
- several hours
- senior
Steps for Maran's bacon
1
Marange is dryed with fresh maranade and dryed with tan and fragrance. I spent half a day in water before using it。
2
I've bought five bouquets with bones. Please cut off the bones and don't cut the flesh. The iron pot was burned to smoke and the flesh of the fragrance was rubbing down on the bottom of the pot, a step aimed at destroying the fragrance and reducing the smell of the fragrance。
3
The skin surface is black enough and can be burned to this effect。
4
Scratch the tarmac with a knife, clean it。
5
Five flowers in cold water, with a large onions of white slices, three to four ginger slices, a spoon of wine, boiled for about 30 seconds with a cover。
6
The cold water washes away the blood and the water of the flesh is abandoned. There are also people who leave their soup behind, but I don't always feel clean。
7
Once again cold into the pot, the water will flood the meat. Keep the ginger onions and add eight centipedes of cinnamon and boil the fire for 40 minutes。
8
FIVE FLOWERS OF MEAT ARE TAKEN INTO COLD WATER AND CUT INTO 3-4CM SQUARED MEAT。
9
The rest of the onions cut long, mated on the bottom of the sandpot, and the ginger slice was laid on the onions. I put a silica tape on the ginger, but it's too light, and then the soup boils, so you don't have to do it like I did
10
Put the soft maran on the ginger, then put the meat on the malan, preferably with the skin down, and I cut it so badly that I can't stand it。
11
Fry a caramel, ice cream and a little bit of water to melt in the pot, and don't mix it with sugar, and don't go back to the sand like I did
12
When sugar turns brown, it's more or less the same。
13
Put the syrup on the meat, it's best to have every piece。
14
The soup is boiled and poured into the casserole。
15
A little salt, two large spoons of raw, one large spoon of pelican oil, one large spoon of old smoke, and a cap. The fire boils for five minutes and the casserole warms slowly, before the fire boils for about two hours。
16
Marangan gave red roasted meat a special fragrance, and gravy made it more fragrance. The flesh is red, fat and not tired, soft and not rotten, and the cheeks are fragrance。Maran's bacon Make Tips
1. Burning of caramel with iron pans is intended to destroy the sweaty glands and reduce the smell of odour and can also be used for burning. Silicon tape used in the video is a failure that should be contained by metal weight, and I finally took it out and did not work as intended. Try not to mix caramel when it's done. Don't mix the sugar back with me. 4. It is said that making the meat redder can be done by adding sugar and water and spices。