Potato-head red meat
By VicentaLakin
And the first thought was to make red meat with a nice piece of bouquet. Hey, a simple, traditional way of doing that can bring invincible taste. My family's not very greasy, so I'm talking about a fine meat that's pretty stale, fat and thin, and this time I'm pretty happy, and I forgot to put a close-up on it, but the first one that's supposed to be in the water, it's so thin, the burnt meat eats nothing greasy in its mouth, and it's so small, it's full of gravy, powdered powder, it's so good, it's so good to eat。
Recipe Recommendations
- pork belly appropriate amount
- Xiaotaro appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- chicken essence appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- geranyl appropriate amount
- salt appropriate amount
Steps for Potato-head red meat
1
The five flowers were bought, the slices were washed and put in the water for 30 minutes, with several changes in the water。
2
The taro is washed and peeled。
3
Put a little oil in the frying pan, don't get too much oil, put the bouquet into the fire, and make some more oil。
4
After the oil was made, a spoon of wine was added。
5
And an old and a raw spoon。
6
Add a little ice sugar after the color。
7
The water is poured into open water and the amount of water is flooded over the material surface。
8
The sliced ginger, the garlic, and the eight horns, and the fragrances together。
9
Burn the soup from the middle of the fire, then cover it, and make it a little roast。
10
When the meat is boiled to seven, it will be added in small pieces of taro。
11
Go on, put it up, little fire stew。
12
When the meat and the taro are cooked, the fire thickens the soup and is then fed to a little salt and chicken。Potato-head red meat Make Tips
1. The pork belly itself has oil, so don't put too much oil when frying. Slowly stir-frying over low heat can force out the oil of the meat itself. You can pour it out in large quantities, so that it will not be greasy and it will be good for your body.
2. The water for stewing meat must be added to boiling water. Using cold water will tighten the meat in the pot and make the taste harder.
3. Don't turn the taro frequently after adding it. If you need to stir, just turn the pot. Otherwise, it will be easy to mash the taro and turn it into paste. It will be bad to eat.
2. The water for stewing meat must be added to boiling water. Using cold water will tighten the meat in the pot and make the taste harder.
3. Don't turn the taro frequently after adding it. If you need to stir, just turn the pot. Otherwise, it will be easy to mash the taro and turn it into paste. It will be bad to eat.