Pork
By VicentaLakin
There's heaven, there's Su-Hon. When I heard the Zheish, I remembered the building outside Hangzhou. "Hangdu" is a well-known traditional and prestigious dish. This dish began at the end of the day and is known to be associated with one of the “Treasure of Lake West”. It's meaty. Fat and not tired, the smell of leafy。
Recipe Recommendations
- Pork belly with skin appropriate amount
- Steamed pork powder appropriate amount
- lotus leaf appropriate amount
- soy sauce appropriate amount
- chives appropriate amount
- ginger appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- soybean paste appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Pork
1
Five flowers to wash clean and dry water。
2
I'm going to cut the flesh and grow the thick pieces。
3
Put meat slices in the bowl, with wine, sauce, sauce, sugar, ginger, onion onions, eight horns, cinnamon, pepper powder。
4
Blend, pickle more than an hour。
5
Steam powder, soy sauce。
6
Pixels of salted meat mixed with fried rice powder, each of which was covered with rice powder。
7
Earning, washing, spare。
8
Spread the leaves and put a cut in the thick slice。
9
Pack the meat slices according to the size of the steam cage and put them in the steam cage。
10
Steam pots with water, put into steam cages for about three hours。
11
Get out of the fire, open the steam cage, remove the leaves。
12
Take the heat ready。