The casserole
By VicentaLakin
Making red roasted meat at home is best done with a casserole that is equally hot, with sufficient nutrients released and tasted better than an iron casserole or a non-sticked casserole. I use a dry casserole of Kumper, which does not crack when it is hot, especially for friends who can't remember well enough to forget the fire, and with this casserole boiled water, which can boil a softly acidy piped water into a healthy water of weak alkaline, while the roasted meat is naturally healthier。
Recipe Recommendations
- pork belly appropriate amount
- rock sugar a
- salt a little
- soy sauce a spoonful
- soy sauce a spoonful
- cooking wine a spoonful
- Jiang a
- salty and fresh
- stewed
- an hour
- ordinary
Steps for The casserole
1
Five flowers do not have to go to the skin and cut into blocks of approximately 1.5 to 2 centimetres。
2
Cutting the bouquets into the casserole, adding ginger chips, a proper amount of cold water without meat。
3
The fire opened up the water and shut it down as soon as it opened, so that the smell of pork and the blood water could be drained and the fine pork washed with warm water。
4
Clean up the casserole, dry up the water, add a little bit of oil to the lead, then heat up the pork that runs the dry water, and make the fat out of the pork。
5
Then we'll add old, raw, platinum oil, wine, ice sugar, a little salt, a proper amount of fresh water, and we'll have to add old and ice sugar, so it won't taste and color badly。
6
Cover the pan, fire the water, then turn the fire, slow it down for an hour, and make the pork taste good。
7
The time has come to open the pan and gather the juice in the fire, so that the soup will be so thick and thick that it will also be more beautiful when it comes to collecting。
8
It'll just take a plate out of the pot, and then it'll make the usual red meat from the original juice, or it'll add some quail eggs, abalone, or something。The casserole Make Tips
The practice of common red meat is more practical, and it is easier to grasp the taste without the sugary steps. It is important to remind us that we can make meat in a casserole, which must be dry-dry, and that ordinary casseroles open and try not so easily. Without a casserole, it needs to be replaced with a home-based casserole。