Plum chow
By VicentaLakin
He likes to eat plum food, but only once in a year, because it's troublesome. Personally, this is the most successful time I've ever done, color or taste. It's very important to have plumbs in this dish, which my uncle made from his own house, using Sichuan green leaves, which are relatively young, which are longer and tasteful, which are not available in supermarkets, and which are difficult to eat, but rather not sprouts. It's like you don't have to write about cooking, but I've got a lot on the Internet, but I've got no pressure pot, and I've been steaming for over two hours。
Recipe Recommendations
- pork belly appropriate amount
- salt vegetables appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- laojiang appropriate amount
- onion appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Plum chow
1
I'll burn the skin on the fire, burn the uncleaned fur, and remove the smell2
Cleaning up3
It's 20 minutes or so4
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's cold, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot。5
Burning well-colored flesh skins spread out in cold water until it cools. I usually burn the meat at night, slice the next morning。6
The cold and thick slices, every piece of meat is covered with raw and old, and the full code is in a medium and large bowl, and the slices are placed on the meat。7
The saline wash code is on the meat, so don't be too big. It's too big to evaporate a lot of soup. It's just right. It's just a bowl full of salt。8
Two hours or even two and a half。9
Turn off the fire a little bit and pull the bowl with a plate. That's it. That's how the fragrances come in. The whole process is no longer salted because of the old ones。