Northeast sour meat
By VicentaLakin
Recipe Recommendations
- shredded pickled cabbage 2 bags
- pork belly appropriate amount
- onion appropriate amount
- aniseed one
- Hymie of 3
- Jiang appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Northeast sour meat
1
Five flowers and ginger onions to spare
2
A little rinding and drying
3
Hot pots of hot oil
4
Two, three minutes of sour sauce
5
Fill it with a pot of fresh water and put it in five flowers. I'm not sure
6
Cook it for about an hour. Put a chopstick on five flowers and you can get it if you can
7
Five flowers perfresh sliced into the pot to continue cooking. (If you want to cut thinner, you can put it in the freezer and then cut it. I'm not sure
8
Put it in white again and cook for 30 minutes. There's plenty of fat in the meat, and the soup gets thick and delicious. It'll be salted at this time, because sour vegetables will taste salty, and when they're out, they'll be better at taste. Because we're drinking sour soup, so keep your mind on the amount of salt. I only put half the white meat in the pot again, and the rest of it in the freezer can be colded with garlic
9
Garlic juice. If the sour soup tastes right, it may feel a little lightened. You can eat with garlic. I use soy sauce, vinegar 2:1 with lots of garlic
10
Disc