Saffron meat
By VicentaLakin
Recipe Recommendations
- pig tendon appropriate amount
- radish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- hongguo appropriate amount
- salt appropriate amount
- liquor appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- clove appropriate amount
- grass fruit appropriate amount
- nutmeg appropriate amount
Steps for Saffron meat
1
Clear pigs
2
Five minutes after the wash. Coldwater
3
The boiler is cold, then the blood is taken out. And wash the rest of the blood and the last with warm water
4
I'll put a white radish and two red nuts in the pan
5
Onions of garlic, peppers of ice, stew of meat (fruit, large, guacamole, lila, raisins, raisins, raisins, and so forth)
6
And then you're gonna have to put it in the code
7
Water in the pot. I used a part of the water that was rinsed in the water, and I added old smokes, white wine, rice mist, and dry sauce
8
High-pressure pan caps fired. Fire changed to light 20 minutes
9
After the cap is opened, salt is added. If you're paying attention, you know I never mentioned salt before. It's one of the secrets
10
If you don't wait for the salt to be eaten, then you can put it on your own
11
It's delicious, it's soft and it's chewing its head, and it smells like sauce. The halogen is out of the pot, and the smell of the fragrance is spilling from my house, as their husbands and children say. I don't know. HuhSaffron meat Make Tips
This is a very laborious dish, but I omitted the process of adding seasoning so that it could be seen at a glance and I didn't want to make up the steps, because everyone knew at a glance that anyone could put it without teaching.
Actually, I work very hard. I won't say much about the good pork tendon meat. Please search online. Anyway, I'm doing it to strengthen the muscles and bones and eat more good meat. There is really a lot of meat. The price is the same as the bones of the bones, but there is a lot more meat, haha
Tips: White radish is the bottom line. First, it does not stick to the pan, second, it removes the fishy smell, and third, it absorbs oil and makes the meat crispy and mellow.
Actually, I work very hard. I won't say much about the good pork tendon meat. Please search online. Anyway, I'm doing it to strengthen the muscles and bones and eat more good meat. There is really a lot of meat. The price is the same as the bones of the bones, but there is a lot more meat, haha
Tips: White radish is the bottom line. First, it does not stick to the pan, second, it removes the fishy smell, and third, it absorbs oil and makes the meat crispy and mellow.