Plum chow
By VicentaLakin
Autumn Day is to eat meat and save energy for winter! I'll bring you a nice, non-greasy plum cuisine, soft meat and a pickle。
Recipe Recommendations
- pork belly a
- plum dried vegetables a
- Yibin sprout 1 scoop
- braised soy sauce 2 tablespoons
- brown sugar half a spoonful
- salt a little
- chicken essence a little
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
Five flowers are washed with meat and prunes are soaked with water。
2
Washed meat is put in cold water pots to prepare water (a little wine or a little ginger, which is a personal habit)。
3
Battered and bled off for 15 minutes。
4
And when you're done with cuisine, you can have a little pickle。
5
Cooked meat and dried water。
6
Use the kitchen paper again and try to wipe the moisture。
7
Put a hole in the fork。
8
Hot pot oil, put in meat, meat skin down, blow to a few little yellows, be safe, you can put on a lid, and then turn over。
9
The fried meat extracts controlled oil, drys it up to the remaining temperature and cuts the thick blades。
10
Add red soy sauce, salt, red sugar, a little chicken, evenly mixed。
11
Pickle half an hour。
12
Put it in the bowl when it's made。
13
Put prunes and pickles in the pickles and wrap the rest of the sauce。
14
Finally put the prune in the middle。
15
Put the steam pot on it and then the little fire evaporates for an hour and a half。
16
When it's evaporated, turn it over with a plate button and come to the table。Plum chow Make Tips
The meat has to be blown up. It's soft。