Cinnamon
By VicentaLakin
When it gets cold, people get sick, and these days I've made a bunch of red meat, and I've got my own sauce, and I've got my own sauce packs, and I've got all these. Today's cinnamon sauce, colored red, sweet in salty tastes, and gravy in cinnamon not only looks at the eyes, but also tastes of cinnamon and sweet。
Recipe Recommendations
- pork belly 500 grams
- green onions 1 segment
- garlic 3 petals
- vegetable oil 10 grams
- hot water 2 bowls
- Osmanthus braised sauce seasoning package 1 Pack
- dried Osmanthus 1 pinch
- salty and sweet
- burn
- an hour
- ordinary
Steps for Cinnamon
1
Prepare a piece of bouquet and wash the meat left by the scrawl with your hands; it's more economical to use the ready-made cinnamon sauce for the sauce than for your own ingredients。
2
Five flowers cut into two-fingered pieces, and a few onions and three garlic。
3
A pot of water is boiled, and when the water is hot, it pours into the meat, and then boils for three minutes, avoiding foam。
4
The hot pot is cool, the meat and onions of the meat and the garlic are in the pot, and the small pyrotechnics are made to the surface of the meat, the edges are lit, and a portion of the grease is driven out, so that it is delicious to eat。
5
Pour all cinnamon sauce into the pot; this pack can burn 400-700 grams of meat。
6
It's flat, so every piece of meat is even。
7
Falling into two bowls of hot water along the puddles is hot, hot water, never pouring cold water, which leads to cold contraction of hot pieces of meat, not only slowing the pace of maturity, but also slows the release of fat in fat, thin and hard。
8
Covered with a lid, a little fire for 40 minutes or more, the time is adjusted to the tenderness, size and taste of the meat。
9
The meat is thick, the color is red, and some of the soup is better。
10
Let's go, let's go, let's go
11
Cinnamon, sweet in salt, big appetiteCinnamon Make Tips
1. A meat puddle is then fried, which not only removes some haematoma and impurities, but also has a good meat cuisine shape; 2. Repackage with red kebab is less expensive, and the amount and variety can be chosen according to their own preferences; and 3. unfinished red meat can be used with an appropriate amount of vegetables and water and a good dish。