Plumsy saffron
By VicentaLakin
I bought a piece of husked bouquet that I wanted to make. It's too much to do. It just happened to have a pickle, and it just steamed。
Recipe Recommendations
- Pork belly with skin 500G
- meicai 150g
- edible oil half a spoonful
- qingshui 200g
- water starch Xiao Xu
- onion Xiao Xu
- pepper Xiao Xu
- white sugar 10g
- salt 1g
- soy sauce 5g
- soy sauce 10g
- chicken essence 1g
- Jiang appropriate amount
- octagonal appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Plumsy saffron
1
The pot is hot, the skin is down, it's in the pot。
2
Put the skin on yellow。
3
Clean up the cut。
4
It's cold。
5
The water is washed clean。
6
Plumbing is in the pot, 10 minutes。
7
Clean up, dry water。
8
Cut the end。
9
Cut the ginger, pick up the eight horns。
10
Hot pan cold oil。
11
It's hot for meat. The skin is down。
12
Meat-skinned gold。
13
Let the salt go。
14
The meat is golden on several sides。
15
Put meat in another pot, sugar。
16
Turn the fire even。
17
Put on ginger。
18
It's the same thing。
19
Put it on。
20
Fire even。
21
Let the water boil。
22
The meat is on the bottom of the bowl and the skin is down。
23
The rest of the fat from the fried meat。
24
Let's just roll the plumb。
25
放小许生抽Fire even。
26
I'll pour the cuisine in the plum。
27
Put the chicken on。
28
Cook。
29
The good plum is pouring on the meat。
30
Put pressure in the pan。
31
Choosing ribs, softly evaporated for 50 minutes。
32
Steamed vegetables out。
33
Pour soup juice in the pot。
34
A plate button and steam bowl。
35
Pull over。
36
A little water starch in the soup, evenly mixed and covered in meat。
37
Smash the soup with the bouquet。
38
The finished product。Plumsy saffron Make Tips
It's like meat, but it's different。