The Temple Platoon

During the previous period, a new practice of ribs had been heard but had not been seen, let alone tasted. It's just something that I've tried to make on the basis of what people describe. Twice, the family responded well and added confidence. Today, it will be used for the website's "Court of Eating"... and will be distributed here in the form of a recipe. Please, like its friends! Thank you

Recipe Recommendations

Pig steak a
rape appropriate amount
small tomatoes appropriate amount
cinnamon a little
geranyl two pieces
octagonal two pills
grass fruit one
pepper appropriate amount
dried chili 4 or 5
onion appropriate amount
ginger slices 4 or 5 tablets
salt appropriate amount
chicken essence appropriate amount
cooking wine two spoonfuls
soy sauce appropriate amount
cold water appropriate amount
Pickled pepper paste appropriate amount
Pi County bean paste appropriate amount
red oil appropriate amount
minced garlic appropriate amount
vinegar appropriate amount
sugar appropriate amount
MSG appropriate amount
water starch appropriate amount
green onion appropriate amount

slightly spicy
steamed
a day
ordinary

Steps for The Temple Platoon

(b) Vacuate pigs with cold water for about two hours

Add dry materials from pickles

Add liquid pickled, cooled water less than a row, salted for eight hours

(b) Three hours of evaporation of the salted chops with pickled juice

We'll take out the steamed chops, the plate

(a) A little bottom oil in the frying pan, with the exception of water starch and onion flowers, which are then quickly turned into a fire, added to the steamed cauldron with a small amount of soup, and finally poured into water starch and added to the onions a few times into the fire

It's just that you can evenly put the sauce on the plate。