Plum chow
By VicentaLakin
I'm a good partner in rice
Recipe Recommendations
- pork belly 250g
- plum dried vegetables 100g
- garlic appropriate amount
- Jiang appropriate amount
- bean curd a small piece
- octagonal appropriate amount
- onion knot appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
Steps for Plum chow
1
Half a pound of meat, cold water, wine, eight cents, ginger chips, onions
2
If it's salty, it'll be long
3
Get ready for the honey
4
Waiting for the water to burn for about 6-8 minutes, the sight is thick and the fire is shut for 10 minutes. Take out the old smokes, honey, dry
5
Squeeze the water, ginger and garlic
6
The pan is a little hot with garlic
7
Put it in plum, join it in raw. Old tofu milk and pelican oil continue to boil for a minute or two
8
Hot oil in the pot, blow down the cold flesh skin, and put a lid on it because the oil will spill over
9
When the sound of the blast is low, the fire is off, the meat is removed, the skin is scattered in cold water
10
As soon as the cold water dries, the skin is so hot and cold that it wrinkles
11
Sliced into pieces
12
Enter the bottom of the bowl
13
It's covered with cabbage
14
Twenty-five minutes after you get into the pressure pan
15
When you're out of breath, it's okay if you get more juice
16
Just rewind the button