South breast-tip meat
By VicentaLakin
First time I've made a stubble, I've bought a stupor, I've made a stubble. It's a good season for a potato to eat and a pig to put on an autumn! The entrance smells like meat, fat and not greasy, a little sweet in salt. I don't have taro, I'll replace it with indigenous little taro, and I can use potatoes without little taro, which is easy to find。
Recipe Recommendations
- pork belly 400 grams
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- garlic appropriate amount
- Taro appropriate amount
- Nanmilk appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- sugar appropriate amount
- salty and sweet
- steamed
- several hours
- ordinary
Steps for South breast-tip meat
1
Wash pork, taro, prepare the southern milk。
2
Get ready onions, ginger, horns。
3
Water is added to the pot with pork, eight horns, onions, the fire is burned and the fire slows down for 30 minutes。
4
cut the taro to 4mm。
5
Oil in the pot, pork in it, and the skin side blows down。
6
When it explodes, it must be covered with a lid of fire (heated skin will spray a lot of oil, and it must be covered, and I'm lucky to have my heart pounded when I explode, or I'll break my face)。
7
When blown up, it was put in cold water and immersed for 10 minutes。
8
Put the taro in the oil pan and blow it to gold (with shovels often moving in case of sticky pots)。
9
Skin out, paint the sauce。
10
then cut to about 4mm。
11
Cut the onions, ginger, garlic to the end。
12
And a little oil in the pot, with onions, ginger, and garlic。
13
A proper amount of raw soup, beryllium oil, southern milk, soy sauce, sugar, wine. A little salt. Smash even。
14
Put the good juice on the meat。
15
Put it in the steam pan for 60 minutes。
16
A small amount of oil is put in the water, and the vegetables are burned. I'm going to wear it around the plate