It's the meat of the real Sakayama
By VicentaLakin
The last time I did that, there was an introduction to the meat scavenger, but because of the lack of power of the camera, it was decided to fight the meat scavenging again. I'd like to introduce you to my diary
Recipe Recommendations
- pork belly appropriate amount
- onion ginger appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- chili noodles appropriate amount
- hot and sour
- burn
- half an hour
- simple
Steps for It's the meat of the real Sakayama
1
Fatty is written in small pieces or in small pieces
2
Get all the sauce ready
3
It's hot. It's hot。
4
At this point, skinny meat is almost lost。
5
Add wine, eight cents of cinnamon and onions。
6
Add a little bit of salt and lots of salt to keep it safe
7
Add a lot of vinegar, and those who like acid can add at least 10 to one。
8
A little burning will wait for the water to be lost and the pepper to be spilled。It's the meat of the real Sakayama Make Tips
Tip:
1. The meat I chose this time is quite lean, so it isn't very authentic.
2. If you want it authentic, choose meat with more fat. For details, refer to my post "Authentic Qishan Saozi Noodles."
3. Do not add a single drop of water throughout the process.