The southern wind
By VicentaLakin
The southern wind meat is a pickled meat between ham and salted meat, made in the same manner as ham, made in the same manner as a pig's leg, but for a shorter period than ham, not as salty as a ham, and not as hard as a ham, burning as salted meat. Only at the end of spring to the beginning of autumn. Summer is the best. This dish is a fresh stench that doesn't last summer。
Recipe Recommendations
- Nanfengrou 200g
- winter melon 200g
- edamame 50g
- salty and fresh
- steamed
- ten minutes
- simple
Steps for The southern wind
1
The southern wind is immersed in water for 30 minutes2
wintermelon goes to the skin, slices 1 cm thick, and the southern wind cuts into the same size
3
A piece of winter melon, a piece of southern wind meat, in a full code, in a deep disc, with beans on both sides, and steaming in the steam pan for 20 minutes