Winter food curd meat
By VicentaLakin
It took one morning to evaporate an elaborate pot of claving. It's red, it's fragrance, it's thin, it's fat! Winter food absorbs the fat from the meat and tastes particularly good. When I'm done, I can only eat one piece, but I still feel better. I had a lunch break when my husband came back at 1 p.m. and asked him how he tasted. He said it tasted so good. So I ran to the table and there were only three small pieces left, and I asked him if he wanted to leave them for the night, otherwise there would be none. He's not ashamed to say so. My husband is a pig! The red and red meat, salt and sweetness, the special flavor of winter food, and the organic acid in winter food promote the decomposition of proteins and fats, facilitate human absorption, have a good appetite, and food is best served。
Recipe Recommendations
- pork belly 400g
- winter vegetables 300g
- lettuce 50g
- shallots 20g
- soy sauce 30ML
- SUFU 20g
- sugar 2g
- salty and fresh
- steamed
- several hours
- senior
Steps for Winter food curd meat
1
We'll get the bouquets, the winter, the curry。
2
The pot boils the water and puts it into the whole bouquet。
3
Staple the whole piece of bouquet (about 20 minutes)。
4
Five flowers made hard。
5
Scratched on the skin of the flower。
6
Hot oil is burned in the pot, and the skin of the husks is blown down to gold。
7
Cut the well-fried fragrance into six centimetres long and one centimetre wide。
8
Scratched slices of meat into the bowl, and the pieces are put on top。
9
A bowl of sauce is made with a proper amount of old smoke, milk and sugar。
10
Put the sauce in the bowl with meat. Smuggle evenly, pickled for about 10 minutes。
11
There's oil in the pot, and next winter's food is cooked。
12
After two hours of steaming the steaming pan, it's attached to a plate under the mattress, and then onion flowers。Winter food curd meat Make Tips
Little nagging:
1. The purchased winter vegetables are generally salty. It is best to soak them in clear water before using them. If you change the water 3-4 times halfway, it will not be salty.
2. When making seasoning juice, crush the fermented bean curd as much as possible and stir evenly.
3. There is no need to add salt to the braised pork, because winter vegetables and soy sauce both contain salt.
4. When braising the meat, place the plate on top of the bowl, hold the bowl and plate tightly, and quickly reverse it so that the braising meat will be beautiful.
1. The purchased winter vegetables are generally salty. It is best to soak them in clear water before using them. If you change the water 3-4 times halfway, it will not be salty.
2. When making seasoning juice, crush the fermented bean curd as much as possible and stir evenly.
3. There is no need to add salt to the braised pork, because winter vegetables and soy sauce both contain salt.
4. When braising the meat, place the plate on top of the bowl, hold the bowl and plate tightly, and quickly reverse it so that the braising meat will be beautiful.