Phoenix

1

Chettin, put some high-altitude mix。

2

I bought this year a decorative device, a bottle of wine and meat, so it's even, and there's more to worry。

3

Pour sugar。

4

Blend. Refrigerator freezes or temperatures are only a few degrees away from refrigerators. The amount of sugar is about four to one for every piece of meat。

5

The salty egg yolk comes out, a glass of white wine is sprayed and tanned in the sun。

6

Skinned cuttin, slashed and slashed meat, so as to increase the stickyness of meat。

7

Skinny with salt and soy sauce. The amount of salt and soy is measured by the normal amount of cooking, and it's shown by feeling。

8

Put a couple of days of salted fat in a scrawny one. Fat meat was supposed to be salted for two days, resulting in various delays of one week, and it's okay to eat it better and better。

9

Fat and thin。

10

Started to do it, without props, just scratched the meat, beat it up a few times, put a salty yolk in the middle。

11

Just put it on the lid, and then move it directly from one hand to the other, for example, when it's done on the left hand, on the yolk face, on the right hand, and then on the blemish, and then the yolk face comes up again, and don't worry about breaking up, and then feel dissatisfied can get a little shape done. Remember to prepare drying tools before doing it. I'm putting oil paper on the plaster. Don't tear too big a piece of paper。

12

When it's all done, I'll put on a bednet and take it out. It's a few bucks on a treasure. It's very effective to prevent dust

13

First day in the sun. Watch that the weather is clear for a few days and the temperature is low. This is the time between winter and the end of the winter. The weather is just a dozen degrees, and the temperature is only three or two degrees。

14

After a day of sunbath, it's hard on the top. At this point, the bottom of the oil sheet can be held in one hand, the other gently lifted, and the bottom is still a little wet, but it's basically in shape。

15

Turn over and get a day of sun。

16

You'll turn around after the third day, and you'll be in shape。

17

I've had six or seven days of sun. The fat part of the sun was already transparent on the fifth day, when it was ready, and I couldn't wait for the weather to continue。

18

It's beautiful! The yolk cracks in the sun. It doesn't matter. In fact, I'm tanned when I'm doing it, and it's nice to be tanned with butter, so be careful not to bump it off。

19

Take it back and pack it in the freezer. There's no vacuum without a bag or something。

1. The salty yolk is better to be bungled with fresh salted eggs, dryed with wine spray or a little roasted in the oven, if the water is removed and the oil is not cooked. A leaner than I do with 2.8 for the salami ratio and prefers a fatter 3.7. 3. Fertilizers are pickled with sugar and wine earlier than two days. 4. When the weather is important, the temperature is low, it is clear continuously and the northern wind is perfect. 5. When you do it, you grab a piece of meat, you slap it in the form, you put it in the left hand, you turn it on the right hand, you turn it on the opposite side, and then you put it on the back side, without props. 6. It's enough to get tanned and transparent. 7. Rinse and bednet cloths are prepared in advance, so that they are not so dirty and can be washed slightly。