Secret halogen
By VicentaLakin
THE OTHER DAY, MY KIDS WANTED TO EAT MEAT BUNS AND SAID THEY WERE TOO EXPENSIVE TO EAT. O-HA! IT'S A LITTLE DIZZINESS WITH A HIGH HAT ON IT, BUT IT'S A LOT OF SUCCESS! THE MEAT TRAP, ACTUALLY, IS A WONDERFUL COMBINATION OF TWO KINDS OF FOOD: GRAVY, GRAVY. TOGETHER, WE BAKE EACH OTHER TO THE FULLEST OF TASTES, AND THE FRAGRANCE OF FRAGRANCE. AND IT'S POPULAR WITH CHINESE BURGERS. IT'S ALWAYS BEEN FELT THAT THE FRAGRANCE WITH THE HALOGEN IS STILL THE BEST, THAT THE HALOGEN WITH THE SLOW ROASTING OF THE FIRE IS RED, THAT THE FRAGRANCE OF THE FRAGRANCE AND THE SOFTNESS OF THE MEAT IS THE PERFECT PARTNER FOR THE HALOGEN. THE REAL GRAVY IS SAID TO BE A UNIQUE RECIPE, WITH MORE THAN 30 SAUCES, AND WILL BE MADE OF OLD HALOGEN. IT'S IMPOSSIBLE TO REACH IT AT HOME, BUT IT'S POSSIBLE TO MAKE GOOD, SALOON HALOGENS AS LONG AS THE MAIN FABRIC IS AVAILABLE. I'VE DONE IT A FEW TIMES, AND I'VE FOUND THAT THE HALOGEN TASTES BEST WITH ROSE-CURED MILK, SO NOW IT'S MY HANDY PRIVATE DISH。
Recipe Recommendations
- pork belly 500 grams
- aniseed of 4
- pepper 5 grams
- geranyl 3 tablets
- the water of 3
- chili of 3
- grass fruit one
- onion appropriate amount
- cooking wine 20 ml
- soy sauce 30 ml
- soy sauce 20 ml
- Rose tofu juice 30 ml
- rock sugar 20 grams
- salt appropriate amount
- Jiang appropriate amount
Steps for Secret halogen
1
Prepare all the ingredients。
2
The casserole will be filled with a proper amount of fresh water, and then the spices will boil。
3
Join the old smoke。
4
Join raw smoke。
5
Add wine。
6
Add rose-cured milk。
7
Add ice-cream halogen to 10 minutes of fragrance。
8
Five flowers to wash and cut big pieces。
9
The boiler boiled the water and made it in five flowers for three minutes。
10
The bottom pan and a little bit of oil were put in the bouquet。
11
It's too hot to be so hot。
12
Put the broccoli in the halogen juice and open the fire and add the small fire to the pot for one or two hours。
13
Until it rots with a little salt。Secret halogen Make Tips
It is best to use pork belly for braised pork; the resulting meat is fatty but not greasy, soft and tender, and pairs best with Baijimo. Adding some rose fermented bean curd sauce not only gives the braised pork a glossy reddish color but also makes the flavor more aromatic and mellow. Blanch the pork belly first, then pan-fry it to render the fat; this ensures the meat is fatty without being greasy, tastes better, and is healthier. Simmering the pork over low heat in a clay pot is ideal, as it keeps the meat intact while achieving a melt-in-the-mouth tenderness.