Plum chow
By VicentaLakin
In his home country, Henan, the steamed meat is usually used as a veggie, but only in the winter, when it is not sold for the time being, is there a little bit like the cuisine in Sichuan. The fragrance of the fragrance, the fatness, the fragrance, the fragrance of prunes... with rice, leafy loaf, the year of New Year, a table, and an essential pretzel for the caterers。
Recipe Recommendations
- pork belly 1000g
- plum dried vegetables 500G
- green onions 4 segments
- ginger 4 tablets
- cooking wine 3 scoops
- base salt 2g
- octagonal of 2
- pepper 20 grains
- cinnamon one
- geranyl 4 tablets
- soy sauce 5 scoops
- soy sauce 1 scoop
- rice wine 2 tablespoons
- white sugar 1 scoop
- white pepper 3g
- salty fragrance
- steamed
- three-quarters of an hour
- ordinary
Steps for Plum chow
1
Preparation of the main food items: two treaties, one thousand grams of meat and five hundred grams of water bubbles for mussels。
2
Cooking meat: three packs of ginger onions and eight cents of paprika。
3
Put the skin down, rub it back and forth in the pot and burn it。
4
Scratching the skin, cooling the chow, putting it in the boiler with a little salt, three spoons of wine, boiling the fire and turning it into a little fire for 30 minutes, with chopsticks able to pierce the meat。
5
Scratch the flesh over and over again with a fork and wipe the extra water。
6
Smash it and hang it for 20 minutes (2-3 times)。
7
Put a little oil in the pot, and the flesh is blown down to the small and medium fire and colored on the skin, remember to put a lid on it and keep it from splattering。
8
The blast was immersed in the cool water for 20-30 minutes, and the skin of the tiger was bubbled。
9
Producing juice: 5 spoons of raw, 1 spoon of old, 2 spoons of rice wine, a little bit of white pepper powder, 1 spoon of sugar evenly。
10
Plumbs are washed several times, oil is scalded, ginger-sniffed, fragrances (can pour in the juice from the gravy)。
11
It's like this. It's wrinkled。
12
Cut into something big。
13
Meatloaf juice, gravy into the bowl。
14
Put meringue on and pour in the extra juice so I could make 5-6 bowls。
15
Fire evaporates for two and a half hours, during which time water is added to prevent dry pots, which are evaporated (as illustrated)。
16
Put it on the plate and make the crumbs。
17
It's salty, it's fat, it's rice, it's leafy, it's good。Plum chow Make Tips
1. It is easy to eat and steam at the same time. 2. The skin can also be replaced with honey when it is coloured, and the juice does not like the dark and can be used with flexibility. When the meat is fried, every effort is made to control the dry moisture, and the kitchen is covered with paper and a lid to prevent spilling of oil。