Plum stew
By VicentaLakin
Plum stew has always been my favorite in winter. Let's do the last one in the cold winter
Recipe Recommendations
- apex of anterior hip 500G
- plum dried vegetables 60g
- eggs of 3
- onion appropriate amount
- ginger slices appropriate amount
- stew 1 Pack
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Plum stew
1
Prepare all the food for this meal: front hips, prunes, eggs, ginger
2
Scratch up your front hips and wash it clean
3
The eggs will be boiled to the age of 8
4
Eggs skin, cut a few times with a knife
5
We put less oil in the pot, 50% of the meat goes down in heat, and it's turned to the skin
6
When all the flesh changes, add hot water to the boiling fire
7
In addition, the following are added: stew, eggs, onions, ginger chips, wine, old smoke, salt sugar. An hour and a half before the flesh rots
8
Plumbs wash two or three times with water
9
In an hour and a half, join the prunes, turn the fire into a fire, don't cover the pan, and gather the soup
10
Done! Let's eatPlum stew Make Tips
1. I recommend choosing front rump tip rather than pork belly. Nowadays, pork belly is too fatty and not as tasty to eat as front rump tip, which is both cheap and delicious.
2. For the stew seasoning, I still recommend: Wang Shouyi Thirteen Spice Stew Seasoning. It is convenient and tastes great.
3. When taking eggs out of the refrigerator, let them reach room temperature before boiling. Remember to start with cold water, and adding some salt to the pot can prevent the eggshells from cracking.
4. Dried mustard greens absorb the soup very well, so keep a close watch when reducing the sauce over high heat.