Plum-crunch
By VicentaLakin
I've had it as a baby, brought it by my husband's colleague from home, and I hear it's from my own home. I've been buying it all these years, but this is the first time I've seen it, especially before it's too dark and tasteful. When I'm doing it, I can smell it when I'm passing by. Well, ask my colleagues to buy it, and I can't open my mouth, and I'm afraid they'll give it back. I wish I'd done it. It's made from the square of a grocer, and I've done it a few times, and it tastes good, but it's not as fat as others, but I'm not fat enough。
Recipe Recommendations
- plum dried vegetables appropriate amount
- pork belly appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Plum-crunch
1
I used a bowl of cuisine, so I couldn't open it, and I found a big bowl. It's a cuisine, 20 minutes before it went down, some of it had more mussels to wash。
2
Five flowers cut a centimetre thick, with one spoon, one spoon, half an hour。
3
Boiled prunes dry water, magnified bowls, with a spoon of raw, a spoon of old, a spoon of sugar, two spoons of vegetable oil, blending, steaming, at least 20 minutes of steam。
4
It's hot and hot in the frying pan
5
It's a steamy prune, and it's all covered up on the bouquet. It's better to cover up the bouquet, so that it fully absorbs the fragrance of prune. When you're ready, you can put water on the side of the pot. I'll put more water on it because I want to make it softer. The fire breaks open, the fire boils for at least 40 minutes, and when the soup is scarce, it comes out。
6
Let's go, let's go, let's go, let's go, let's go。