Cut the meat
By VicentaLakin
This time it was neither plum food nor the classic potato meat, but it was the traditional practice of home-grown soybean meat. Bean bean bean bean bean bean smelt, salt sips, bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean's grubby bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean's grub
Recipe Recommendations
- pork belly appropriate amount
- bean skin appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- douchi appropriate amount
- onion appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Cut the meat
1
Raw materials
2
Five flowers in the pot, with wine, onions, ginger, eight horns, boiled up to five flowers。
3
A little drying of the boiled five flowers。
4
Scrambling on the skin while it's hot。
5
Put the skin in the frying pan and make it red. Put it in the pork when it explodes, put the lid on fast enough to prevent the spatter
6
The five flowers that were blown up, a little cool, cut into a half centimetre thick piece
7
Leather down into the big bowl。
8
Bean skin cut into strips as long as meat。
9
Peas cut, onions cut, ginger cut。
10
The bean skin code is on the meat, the onions of gingers and bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean bean, old, raw, salt, sugar, sugar, and half a spoon of meat soup。
11
Put it in a steam pan, the fire boils, and it evaporates for 1.5 hours。
12
The steam pans are taken out, they're attached to the plate。
13
And pour into the pot some of the extra soup from the plate, and a little water starch。
14
It's sticky. Just pour it on the meat。Cut the meat Make Tips
You can make a larger batch of this braised pork belly at once. Let it cool completely, then store it in the freezer. When ready to eat, simply take it out and steam it thoroughly; the pork belly will be even more flavorful after being steamed a second time.