Plum chow
By VicentaLakin
Plumbing meat is often called white and has many names, depending on the region. It's characterized by red sauce, sticky and fine soup juices, fragrance, fat and not tired, and a soft and bad smell. Plumbing oil, with fragrance. The combination of the two can be said to be perfect
Recipe Recommendations
- Square pork belly two
- plum dried vegetables an
- octagonal appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- broth appropriate amount
- red fermented bean curd appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Plum chow
1
Pick up a piece of plumb, so that it can be immersed and spread, then wash a piece of it, squeeze it out, shred it up, and change it for clean water; take a little plum for about half an hour, so you can get some dry water and spare it if it's not salty; and have pickles and beet, which I use
2
Put water in the pot. Put in the bouquets, the ginger chips, the eight horns
3
They make it hot, rub it with old smokes, and then put their toothpicks on their holes。
4
Stay still. The wind is dry
5
Hot oil in the pot
6
I'm going to go to the bar
7
(b) Influencing proper quantities of beryllium oil, raw, old, chicken, wine, sugar and fresh water to boil and turn the fire;* if there is red milk, it is crushed and put into the aroma and tastes are better;* high soup instead of fresh water will also taste better
8
It's a little scary when you can dry the surface with a kitchen paper towel before you get in the pan
9
They'll be cooled and immersed in cold water
10
Leather down, cut into two to three millimeters of big meat
11
And the skin is down and the meat is in the bowl
12
Plumbing with soup
13
A proper amount of water in a high-pressure pan will be put in the bowl and then evaporated for 30 minutes;* without a high-pressure pan, it will take an hour to evaporate;* it will also be possible to use a microwave for about 40 minutes;* it will be easier to evaporate depending on the weight of the meat and the size of the fire.* It will be better to evaporate for a longer time, and the meat will be good.*
14
After steaming, you have to pour the soup out of the bowl. The button will burn the soup
15
Then you pick up a plate and you put the plum on the plate
16
Soup juice's back in the pot, it's made of starch water, and it's covered in plum. If you don't want to pick up a book, you can pour soup on the surface