Plum pagoda meat
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum pagoda meat
1
Dried bamboo with cold water 24 hours in advance, with several changes of water to remove the smell of yellow soup and dry drying。
2
A piece of thin skin with skin, which freezes a few hours in advance and becomes hard; a slice of post-frozen slice is easier to operate than it is fresh; and pork is used as much as possible as a scrawny bouquet, which is slightly fat。
3
With pedal molds attached to the meat, with a sharp knife to cut off the excess part and use it for another purpose。
4
Cuts along the edges of the meat and is about 3 mm thick, which should not be too thin, otherwise heated and deformable; this is a separate piece, even in the bouquets, which is more greasy。
5
We're going to put the slices back on the table。
6
Plots of meat into the pyramids, each layer of which is gently pressed down with its hands, forming layers。
7
(b) Dry-cut little bits of bamboo, with the small items in the "soft" list, mixed。
8
And it pours the scrawny bamboo into the pagoda with the sauce, and the juice pours a little bit, a little bit higher on the top。
9
It is placed in a steam tank or in a steam pan and steamed on the fire for about 90 minutes。
10
Scratch the orchids, cut the thin slices, and make the pattern more fun with a flower mold; burn a pot of water, order a few drops of vegetable oil, put a little salt in it, and make the orchids and carrots ripe, without needing cold water。
11
The steamed pagoda meat was attached to it with a deep plate, which was turned over quickly, and the pagoda meat was disfigured。
12
There are broccoli and carrots around。
13
The mackerel meat, which is good and delicious, is not greasy, it's fertilized, it smells thin, and it tastes like chewing。Plum pagoda meat Make Tips
The pork must be frozen and hard before it can be sliced, and the knife must be sharper; 2. The drying in the middle must be soft 24 hours in advance; it may also be replaced with steam-resistant dry vegetables, such as prunes and veggies, which have different flavors; 3. The steam must be longer before the grease can be pulled out and dried up; and the rest of the meat must be re-heated before it can be tasted。