We'll cut the meat
By VicentaLakin
Recipe Recommendations
- pork belly a large piece
- meicai appropriate amount
- white sugar 1 tablespoon
- Tiancheng Yiwei Fresh Soy Sauce appropriate amount
- salty and sweet
- steamed
- a day
- senior
Steps for We'll cut the meat
1
There's a lot of bouquets and a clean skin
2
We'll make it in a soup pan
3
Put honey on while it's hot, and sauce. It's putting a little bit of salt up to half an hour。
4
Fire in the pot, pouring oil into it, burning up to 80% of the heat, blowing the flesh out of the pot into deep red
5
Turn it over and burn the meat。
6
Pull out the dry。
7
And cut down on the plating, a large piece
8
If you want something more delicious, you can blow up the cut-up five flowers on the side。
9
Pull out... pour some sauce. I'd like to make it taste more delicious, for three hours. Some people like a day
10
A little oil from the boiler, a little garlic on the scent, a little pickle and a little sauce, a little sugar. Turn the little fire. Put the bouquet in there and we can load it
11
Set the bottom of the fragrance skin, line it up one by one, flatten the pickles on top, steam the pot for half an hour, and put pressure on the pan for 15 minutes。
12
Steam well, take it off the plate。We'll cut the meat Make Tips
The characteristics of this dish are: the meat is rotten and fragrant, it tastes salty and slightly sweet, and it is fat but not greasy.