Sioux
By VicentaLakin
Recipe Recommendations
- pork belly 1000g
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- orange peel appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- ginger appropriate amount
- octagonal appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- senior
Steps for Sioux
1
Material maps. It's important to make red meat. We have to choose the same five flowers
2
It's too small
3
The cold water washes up, puts the meat in the pot, waters the surface of the meat, burns the fire
4
There's a lot of white foam when it burns
5
Pour the meat out and wash it clean
6
Re-into the pot, fresh water to the surface of the flesh, 3-4 slices of ginger, two spoons of wine, burning fire for about 10 minutes。
7
It's about 10 minutes. It's two eight-points, four spoons, and one spoon of old smoke, trace salt, two oranges, and 20 minutes of slow stew
8
in 20 minutes, the meat is already a little colored, and this time the amount of ice sugar is on the map.
9
You can't go away now and then. You have to flip it from time to time
10
It's just a little fire