Potato-head red meat
By VicentaLakin
It's almost 9:00 a.m. to get the nanos to the garden, and I don't feel like I'm doing anything more than ten o'clock, and I'm having lunch, and I'm in a hurry to prepare my food. A few days ago I bought a special taco with five flowers for the morning
Recipe Recommendations
- pork belly appropriate amount
- Taro appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- Li Kum Kee's secret braised sauce appropriate amount
- salt appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Potato-head red meat
1
1 Material chart。
2
Two, five bouquets cut the clover with onions。
3
3 - Ginger slices, taro go to the leather roller, pour out an appropriate amount of red sauce, at the ratio of 300 g meat 60 g juice, with appropriate additions if other foods are available。
4
Four or five bouquets, and then water
5
Five, boiler oils, and a ginger spic。
6
Six and five bouquets。
7
7. Red gravy when the meat is colored。
8
8. Water or soup in appropriate quantities。
9
9. Switch meat and soup to high-pressure pots with tacos. The fire opened and turned into a small fire for 15 minutes。
10
10. Prepare onions to be decorated, with onions cut open with toothpicks and placed in the water。
11
11. After the pressure pan drop valve, the taste of salt can be adjusted。
12
The fire will be thickening the soup and the plate will be sufficient。Potato-head red meat Make Tips
1. The liquid used to blanch the meat can be kept; just skim off the scum. 2. If you do not use the meat stock, be sure to use hot water. 3. A pressure cooker is quite convenient; generally, you do not need to worry about the sauce drying up, but you should reduce the liquid after opening the pot at the end.