I'm so sorry
By VicentaLakin
Fresh white meat。
Recipe Recommendations
- pork belly 3 pounds
- meicai 2 packs
- Taro one
- oyster sauce 10g
- Li Kum Kee barbecued pork sauce 10g
- salty fragrance
- steamed
- several hours
- senior
Steps for I'm so sorry
1
Buy back the bouquets, wash them。
2
Cold water in the pot, ginger chips, here I forgot to buy onions, not put onions, and put them in five flowers。
3
It's boiled, it's foamed, it's boiled for about 20 minutes, and chopsticks can easily get past it。
4
It was washed with cold water, then forks and everywhere。
5
Five bouquets covered with salt powder。
6
Put on the old ones and put them on the side。
7
And this is how you stick your toothpick。
8
It's 50% hot, and it's fried on both sides, and it's like this. Remember, the process has to be covered, or the oil is everywhere。
9
It's fried
10
It's fried肉放水里浸泡，大概泡了一个小时就是泡成这样子就行了。
11
When we're soaking the pork, we're doing the plumb, and the plumb is cleaning up and rinsing the water, and it takes at least an hour, and I change the water twice。
12
This taro is our family's seed. It's fresh. Clean up the taro slices。
13
Heated with the oil that just blew up the five flowers, the sliced tart head went in and blew it up
14
Slice the bouquet, cut it as thin as you can. My knife's a little thick
15
Add all the ingredients to the ingredients, and the ingredients will reduce their own heat
16
It's a half-hour mix。
17
Garlic, chili sauce and pomegranate go down and get laid。
18
The five flowers made of them are like this, and they're full of meat
19
Put the fried plum shop on。
20
Cover the film and steam the water in the pot for 40 to 60 minutes。
21
It's gone
22
I used firewood. It was 50 minutes。I'm so sorry Make Tips
When you blow up a bouquet, you have to cover it. When there's no sound in the pot, you can open the hood, or the oil will spill over on you. It's dangerous. It's safe。