Secret red meat
By VicentaLakin
Five flowers with secret sauce, which is the attractive color, can't wait; a bite, a sweet smell, a fragrance that keeps you eating...
Recipe Recommendations
- pork belly appropriate amount
- broth appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- chili appropriate amount
- Secret braised sauce appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- an hour
- ordinary
Steps for Secret red meat
1
Fill the fire full of water, ginger onions, wine boiled, and cut down five flowers in the form of water。
2
Cut into square pieces。
3
On the fire, a suitable amount of oil and heat is burned, and the bouquets of meat are plowed to a fine yellow。
4
It's turned into a little fire, and it's turned on a piece of ice cream, and it's onions down, and it smells like ginger。
5
And pour a proper amount of soup without meat and boiling。
6
Cook 1.5 spoons of red sauce。
7
Turn on the casserole caps for 1.5 hours, and roast to five bouquets, with a big fire for juice。Secret red meat Make Tips
1. Stewing meat in hot water can quickly solidify the protein on the surface of the meat, making it difficult for the nutrients in the meat to penetrate into the soup, and the stewed meat tastes delicious.
2. When boiling bone soup, before making the soup, first break open the washed bones, and then put them in cold water. Add enough water at a time and slowly warm it up. Stewing slowly over low heat can extend the solidification time of the protein and allow the umami substances in the bones to fully penetrate into the soup, so that the soup will have a strong flavor.
3. Don't add salt too early in stewing meat or making soup, because salt can make the water in the meat run out quickly, accelerate the solidification of protein, and affect the taste of the dishes.
2. When boiling bone soup, before making the soup, first break open the washed bones, and then put them in cold water. Add enough water at a time and slowly warm it up. Stewing slowly over low heat can extend the solidification time of the protein and allow the umami substances in the bones to fully penetrate into the soup, so that the soup will have a strong flavor.
3. Don't add salt too early in stewing meat or making soup, because salt can make the water in the meat run out quickly, accelerate the solidification of protein, and affect the taste of the dishes.