Secret red meat
By VicentaLakin
Eating meat, drinking large bowls is a joyful and happy life. I don't have a big bowl to drink, but I can eat meat without fear. We've always loved red meat with oil and red sauce. It'll be done once in two or three days. Remember when I first learned to cook, every time I bought five flowers, I had to cut my skin off. It's a shame to think now. In fact, red meat is the most delicious skin, so it must be made with a velvet meat, which is not cheap。
Recipe Recommendations
- Pork belly with skin 500 grams
- cucumber v. 1
- garlic cloves of 5
- ginger 6 tablets
- Li Kum Kee's secret braised sauce 2 tablespoons
- cooking wine 1 tablespoon
- oil appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Secret red meat
1
Main raw materials: cucumbers, ginger and red succulent sauce。
2
A proper amount of water is added to the pot, and a spoon of wine is put in after the meal is boiled and then boiled to the chopsticks。
3
It washes with warm water, uses kitchen paper to suck water from the surface, and then cuts into small pieces of two centimetres。
4
Let's get some hot oil。
5
I'm not sure if it's a good idea。
6
Turn the fire and transfer to Lee Jin-seok for red sauce。
7
Quick flip on the color。
8
I'd like to add a couple of garlic chops。
9
Add a proper amount of hot water, so it's good to have fresh meat (I like to leave more soup for the kids, so I add a little bit of water) and put on a lid, and then the fire goes off and boils for about 20 minutes。
10
Twenty minutes later, about one third of the soup is left and the fire begins to gather。
11
You can turn off the fire when you get the weight you want。
12
It's based on your preferences。Secret red meat Make Tips
Poetic heart phrase:
1: The pork belly of braised pork is best with skin.
2: Boil the meat first and then cut it. This will not only remove some of the fishy smell of the meat, but also the cut meat will be smooth.
3: It is best to use kitchen paper to absorb the water on the surface after blanching and washing the meat, so that oil will not be easily splashed when frying.
4: After the stir-fried meat pieces are boiled with water, they must be simmered slowly over medium heat so that the meat will taste well. Finally, turn to the fire to collect the juice, so that the soup will be thick and the meat will shine.
5: Because the secret braised sauce is salty and enough to satisfy our tastes, I didn't add extra salt. If you are unsure, you can taste it at the beginning of the juice collection in Step 10, and add more salt at this time if you want to add it.
1: The pork belly of braised pork is best with skin.
2: Boil the meat first and then cut it. This will not only remove some of the fishy smell of the meat, but also the cut meat will be smooth.
3: It is best to use kitchen paper to absorb the water on the surface after blanching and washing the meat, so that oil will not be easily splashed when frying.
4: After the stir-fried meat pieces are boiled with water, they must be simmered slowly over medium heat so that the meat will taste well. Finally, turn to the fire to collect the juice, so that the soup will be thick and the meat will shine.
5: Because the secret braised sauce is salty and enough to satisfy our tastes, I didn't add extra salt. If you are unsure, you can taste it at the beginning of the juice collection in Step 10, and add more salt at this time if you want to add it.