Burn meat to the bowl
By VicentaLakin
“The winter comes, winter comes, big meat is eaten and safe, and the winter is cold in the north, and it is customary to eat meat to supplement the heat. It's a roast bowl, then steam, and it tastes soft。
Recipe Recommendations
- pig hind legs 4 pieces
- onion appropriate amount
- Jiang appropriate amount
- Flavor Delta's best oyster sauce 1 scoop
- June Fresh Premium Soy Sauce 2 tablespoons
- Taste Damei's best cooking wine 1 scoop
- salty fragrance
- steamed
- several hours
- senior
Steps for Burn meat to the bowl
1
The back leg is cold, the onions of ginger and wine, the fires are boiled, and the beaming with a spoon. Put salt on it, make a little fire and cook the meat for an hour。
2
Roasted meat to yellow, bubbled in water, spare。
3
Boiled meat, cold water, clean. Piggy Zack, as much as possible. Kitchen towels suck out surface moisture, fried meat。
4
Scratches。
5
The bowls are filled with tame oil, fresh June sauce, water, etc。
6
The meat skin goes down to the bottom of the bowl, pours juice, put onions on the film, puts it in the pressure pan, and the water steams for 45 minutes。
7
Steam meat pours out the soup juice and then pulls it in. The soup is soaked to sticky, and is available on meat。Burn meat to the bowl Make Tips
The meat must be dried as much as possible to prevent the oil crash and be safe。