Vacuated nailfish
By VicentaLakin
It's almost New Year's Eve, and it's one of the leading characters in the hard pickles of the New Year's dinner, which means a long and healthy life for more than a year. It's good, but it's a lot of things, but it's the best thing to do, it's fresh, delicious, original。
Recipe Recommendations
Steps for Vacuated nailfish
1
Prepare food, and be slaughtered (and let the shopkeeper help in killing)。
2
Remove the intestines and release the nails into hot water about 80°C for three to five minutes before they can easily remove the coatings and cut the fat from the nails。
3
Onion slices, ginger slices, ham slices are immersed with pre-medicated wine, and then cleaned into thin slices (for the sake of the nails and the acreage, none can be ignored)。
4
A few pieces of ginger and onions on the plate, so as to put clean nails in, and some of the onions into the bellies of the bellies, with both the rest and the ham slices spread over the bellies。
5
ADD 25 ML GINGER ONIONS, APPROPRIATE SALT AND 30 ML WATER, TO BE PUT ON THE STEAMER。
6
The steam pan is boiled with enough fresh water to place the steam shelf with the nails on it for about 40 minutes。
7
Wow, that smells so good
8
White burning juice: 2 spoons of fresh salt pine sauce in June + 1 spoon of pure water + onions。
9
It's delicious, it's original, it's full of glue。Vacuated nailfish Make Tips
The specific duration of the evaporation depends on the size of the food material, and the water of the smelting crust is not open。