Soy cherries
By VicentaLakin
Cherry meat, which began in Jiangsu, is a famous dish in Suzhou, which was introduced into the palace during the years of Qingdao and which was used for decades. Cherry meat is characterized by colourful cherry red, bright and fragrance. We don't have much to say in the book, but now the cherries do a lot of things. What I'm talking about here is "su" cherry meat, which is the most traditional way in which Mr. Drylong at the Moon Building in Suzhou。
Recipe Recommendations
- Pork belly with skin appropriate amount
- bean sprouts appropriate amount
- ginger appropriate amount
- chives appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- red rice flour appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- edible oil appropriate amount
- salty and sweet
- steamed
- several hours
- senior
Steps for Soy cherries
1
I'll wash my skin
2
Boiling with ginger, onions, and boiling wine until they're ripe。
3
Picking up, draining water, cooling it, then changing it. Sword deep down to the bottom of thin meat。
4
Then the gravy soup goes to the groceries and pours it into the pot, and puts it into the meat side of the slash。
5
Boiled, salt, sugar, cinnamon, eight horns。
6
红
7
During this period, the meat side is to be flipped to level the heat to prevent distortion。
8
And bring the meat out into the bowl, pour it into the soup, and soak it until it rots。
9
Bean seed is clean to use。
10
It's hot. Invoking a little salt and odor, turning off the fire。
11
Put the steaming meat on the plate and pour it on the halogen juice。
12
You can come to the table with the bean seed。Soy cherries Make Tips
Cherry meat is actually not just a meat dish. It must be covered with fried bean sprouts to call it a complete cherry meat. First, it is for shape and meaning: the bean sprouts are lined with red cherry meat, just like green leaves are lined with delicate red cherries; secondly, it is for taste: although most of the oil in the pork belly has been removed after so long cooking, it still feels greasy when eaten. In addition, Su Xi Bang's dishes are inherently sweet, so you need to be paired with bean sprouts with strong oil absorption ability to relieve the boredom. Bean seedlings are hard to find this season, and the price is ridiculously high. 18 yuan per catty is more expensive than pork. So you can also use straw instead. If you choose grass head, greedy people like to cook it with fragrant grass head. I praised him.