Creamed meat
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- SUFU halves
- bean curd appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Creamed meat
1
Plumbing with fire, shaving with a knife and cleaning with water
2
It's hot. It's cooked up to six or seven
3
During this period, half a piece of milk, a small amount of milk, salt, sugar, raw smokes, crushing the emulsions and matching them
4
With toothpicks on the top and the bottom of the meat, there's a thick hole on the back and the back, so it's strong and tasteful
5
Scratch the meat on six sides
6
Sliced into pieces about half a centimetre thick
7
Pour in the caviar, rub every piece of meat with your hands
8
The skin was down, a piece of it was set in neutral hands, and I saw a light color, and I put some old twitches on the side of the skin, and then ingested into the deep bowl, and it was still down. With onions of ginger, pouring in the rest of the milk, cooling in the pot, the fire evaporates for about 1.5 hours and the meat rots
9
You'll see some soup when it's off, and you'll take it out and you'll put it in a bowl. Tighten the meat with another plate, flip it fast, and the nice piece of meat is on top. Put that bowl of soup in the frying pan, which, if it's too much, throws out a layer of oil above it, or you can put some starch water in the debt, and you can pour it on the meat。Creamed meat Make Tips
Some practices are to rub honey on the skin after the pork belly is boiled, and then put it into the pan to fry the skin. I thought it was troublesome and it was easy to be splashed with oil and injured when frying, so I didn't fry it. The purpose of frying is to make the skin of the meat red and beautiful. I used fermented bean curd, and it turns out that the color is also good ~