Plum chow
By VicentaLakin
There'll be a nice meal at the dinner table. And the fine buttons taste sweet in salt, red in colour, soft in flesh, fat in flesh。
Recipe Recommendations
- pork belly 1.2 kg
- meicai 250g
- ginger 1 block
- scallion white v. 1
- dried chili of 3
- bean curd 1 scoop
- soy sauce 2 tablespoons
- white sugar appropriate amount
- oyster sauce 1 scoop
- soy sauce 1 scoop
- honey appropriate amount
- cooking wine 1 scoop
- liquor small amount
Steps for Plum chow
1
Prepare food。
2
Plumbs wash with water for an hour。
3
The onions are cut, the ginger is crushed with a knife。
4
Water is added to the pot, and clean flowers are put in, and onions are put in。
5
The fire boiled for another 15 minutes。
6
The kitchen paper was dried and the kitchen gloves were worn evenly with the old and honeydew。
7
It's convenient to blow up in a pot. I cut it big。
8
The oil is burned in the pot and 50% heat spreads the skin towards it, so that it can be covered and made into colour。
9
Put the fried meat in the soup。
10
Get it out of the kitchen paper。
11
Cut to the later part。
12
It's full of raw smokes, platinum oil, emulsions, white wine and sugar, and a single-time kitchen glove。
13
It's a 1.5-hour membrane pickle。
14
Dry pepper chops。
15
Cleaned prunes and dried water。
16
Burn oil in the pot, spicy peppers。
17
Plumbs are put in and evened。
18
The pickled husks face down and put them in the bowl。
19
You've got a nice bar。
20
Covered with a pan and a half hour suffocation for 10 minutes。
21
Take a big plate of steamed meat。
22
It smells so good。Plum chow Make Tips
Fried flesh must be covered in a pan to avoid burns。