Cinnaise
By VicentaLakin
Winter cabbage is home-grown, and cabbage is a lot of eating, and today we're going to introduce an easy practice of sour sauce, as long as there's cabbage, meat and so on, as soon as you want it, simple as it is, with no sour sauce; and it tastes delicious and appetizers
Recipe Recommendations
- pork belly 300g
- cabbage half a piece of
- aniseed
- onion second sheet
- cinnamon a
- pepper ten pills
- Jiang two pieces
- rice vinegar 200ml
- cooking wine a little
- salt 30 grams
- salty and fresh
- quick-boiled
- ten minutes
- simple
Steps for Cinnaise
1
Five flowers cut to the inch, boiled with water in the pot, boiled with wine, put in ginger onions, big cinnamon peppers. It's just a chopstick that can pierce the skin
2
Five flowers cooked and sliced. Don't spill the water that boils the bouquet. Keep it。
3
The cabbage's clean. It's a little thinner
4
When the cabbage is washed and cut, it's boiled in the pot and boils the cabbage。
5
The cabbage is boiled, it's taken a hedge to another basin, and it pours into the proper amount of rice vinegar, covers the lid, and suffocates。
6
When the cabbage changes color, it's boring
7
The soup, which is cooked with bouquets, is put into the casseroles, then into the sour beet, then into the cut bouquets, and the fire。
8
In ten minutes, put in the right amount of salt, and the casserole is readyCinnaise Make Tips
You must use rice vinegar for braised cabbage.