Power-pressure boiler pork
By VicentaLakin
I'm really lazy, sometimes I buy meat, chop it up, pick it up, make forks. I think it's easier to wash a plaster than a raw meat. My family doesn't have a regular cooker, so they use a pressure cooker, and the meat is soft, and it's just for our old age。
Recipe Recommendations
- pork belly appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pork sauce
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
Steps for Power-pressure boiler pork
1
Meat with a spoonful of fork sauce and some sugar and old platinum oil. The fork sauce is the key, the rest is lighter, and the fork sauce is salty, so the rest is salty。
2
Smooth, freezer, half a day or a day。
3
Put some ginger in the electric pressure pan. I don't do onions at this time, because it tastes a little weird to try to finish cooking on onions
4
Put the meat in, and the juice in。
5
That's it. It's hard to shrink because of the electric pressure pan
6
Slice. The juice in the pot will be finished。
7
I had a lot of onions, so I cut the onions and burned them in the pot and poured them on the meat。