Traditional meat
By VicentaLakin
It's an essential dish for the season. It's been pretty cheap for a while. I bought a five-flower meat to make a cut. Plumbs, tofu, pasta, and so on are delicious. I've made the traditional meats of Tianjin today, with no aid, and a big, fast meal。
Recipe Recommendations
- pork belly appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- starch appropriate amount
Steps for Traditional meat
1
Main raw materials。
2
Five flowers to wash, cut into big pieces。
3
And put five flowers in the pot, and add onions of ginger, grubs, wine, boils, leaves the foam, turns the fire, and boils the meat to the age of six。
4
Scrambling on pig skin while it's hot。
5
Flow down, boiled with a boiler (must cover the pan and avoid a splash of oil burns) and blown the pig's skin down to a slightly tiger's skin。
6
Get it out, get in the water, get it out soft. ♪ And when the pig's skin is softer ♪
7
Chon-crumbs, onions cut. It's big。
8
Cut the flesh and skin down, in the big bowl。
9
Soy sauce, wine, raw, platinum, sugar, salt. I'll put some fresh soup on the meat, and I'll make some juice。
10
It's a fine-coded five-flower meat chip, with onions of ginger. Water the juice。
11
Put it in the steam pan, and the fire evaporates for 40 to 50 minutes。
12
Steamed meat slices out of soup juice. Put it on the plate。
13
And let the steaming soup boil in the frying pan, and soak it up, and pour it on it。
14
Traditional meat。