Double-twine cutter
By VicentaLakin
It has also been said that during the years of North Song, when Sudong Po was living in Huezhou, two famous cooks were chosen to go to the West Lake of Hangzhou, and that after the return of the two chefs, Su Dongpo called them “to the east slopes” of Hangzhou West Lake, and made “to the plum foods” from plum, which was delicious, delicious and unsatisfied, and was welcomed by the general public. Today, a good meal for winter's food is made from prunes, called the "Bill-Twines Butcher." It's also a very beautiful festive "hard" dish, with a plaque, and a table at the end of the festival. If you're worried that your knifeworker isn't good enough, use a slice. It's the same taste. It's very pretty。
Recipe Recommendations
- Pork belly recipe appropriate amount
- winter mushroom appropriate amount
- winter bamboo shoots appropriate amount
- plum dried vegetables appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- oil appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- Shaoxing wine appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Double-twine cutter
1
Raw material。
2
Winter and mushroom cuttin。
3
Plumbing, boiling, drying。
4
The boiler's hot, it's in ginger paste and onions。
5
Down to the end of the prune。
6
Join the mushrooms。
7
Down into winter。
8
Turn it up evenly。
9
Invoking wine, fresh sauce, sugar, pepper powder and appropriate salt, producing spares。
10
The soup pot shall be filled with fresh water, which shall be placed in centipede, cinnamon, fragrance, onions and ginger chips, and shall then be placed in the meat side。
11
If you boil it and pour it in the right amount of wine, then you can turn it into a small fire until there is no blood in it, then you can put salt on it and turn it off, so that the meat is immersed in the soup pot for two hours, and then you can burn it open again。
12
Take the meat out immediately and dry it while it's hot on the pig's skin。
13
When the skin is dry, the skin of the flesh is drained into the frying pan。
14
The skin of the meat is made of tiger skin, which is taken out of the cold and then frozen。
15
When the meat is frozen, it is removed, cut into two millimeters of thin, and not cut。
16
The whole piece of meat is made into a two-millimetre thick, even thin piece。
17
When you're done, you start to roll up the cube again。
18
Revert to the initial square. End fixed with toothpicks. Then, with their fingers, the lower part of the body is pushed in layers, staggered into a pyramid。
19
The mid-space fills up the fried interior and puts it in the disk。
20
Get the meat in the steam pan。
21
Orchid, cut into small pieces, wash。
22
A proper amount of salt and a few drops of oil are added to the water。
23
The meat is steamed for about an hour and a half, until it rots, and the soup from the plate pours out a spare。
24
Steamed gravy, burned in the frying pan, covered with a small amount of starch, awaiting drop of a few drops of perfume after paste。
25
And when it's hot, pour the soup on the meat, with the orchid。