Soy dry steam
By VicentaLakin
In the past, there were more lentils at home, most of which were for cooking during the New Year. The dryness of the soybeans has only been seen in the past few years, but the taste of the soybeans is not very different. They are combined with roasted meat, and the soybeans are soft, fresh, and the meat of the pork is not greasy, and it's very appetizing。
Recipe Recommendations
- pork belly 500 grams
- dried bean curd 1 handful
- ginger appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1 teaspoon
- cooking wine 1 tablespoon
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Soy dry steam
1
Prepare the raw materials。
2
The cask drys out of water。
3
Five flowers to wash and drink, and the ginger blade is hot。
4
The oil-pot fire makes the skin yellow。
5
The roasted pork is cut into big pieces and the boiled casks are tied to the meat。
6
With soy sauce, wine, old sips, salt, chickens, white sugar squirming up the cage and steaming the meat。
7
The steamed meat pours a fire in the pot and it's fine。
8
You're fat, you're not tired。Soy dry steam Make Tips
Frying pork skin tends to splatter oil, so be careful. It's safer to cover the pan and fry it over low heat.