Guangxi cut meat
By VicentaLakin
Dad's a country cook, and all the folks with a bar are basically the chefs of the kitchen, and they've hosted countless guests for more than 20 years; meat is the head of every bar; meat is also Dad's specialty and brand name; meat is more than the taste of our four children. It's now that the four of us have gone out to get a family, and Dad always makes a lot of meat for New Year's. Now Dad's free, I help him share this special taste with more food-eating kids. Let's show Dad how he cooks his own meat
Recipe Recommendations
- Farmhouse pork belly appropriate amount
- Jiang onion
- garlic
- salt soy sauce
- wine
Steps for Guangxi cut meat
1
Picking out the fatty farmer with the hogs
2
It's about half an hour before you cut the bouquets into a big piece of pasta
3
A few toothpicks pierced the large boiled skin, the density of the hole was self-determined and salt was placed on the skin. Then we'll put the kettle down
4
When you're out, you're out, you're out, you're out
5
I cut the big, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, big, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, big, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat, fat
6
I've got a lot of crumbs, garlic, onions, salt, soy sauce, wine, yogurt, southern milk
7
Add a step map of the ingredients
8
Get the ingredients in the cut meat
9
It's already smelling strong
10
It's about half an hour to steam back in the pot. That's how you feel about coming in。
11
Finally, the puzzle: put the skin all down in one bowl, full of it, and then put another bowl on it, pouring the first bowl over, and it becomes the meat on the drawing。