Garlic back to the pot
By VicentaLakin
The cuisine is excellent and well developed in the great gardens, and the cuisine must have given three points. There's always a crownless king's dish in the flowered canteen. He's back in the pot! The king is because he has the highest place in the Kawa people, and he says he has no crown, because no one will give him the King of Kawakawa's prize. A lot of people might think back-cooked meat is normal, and as a Sichuan, I can tell you in a responsible way, because you haven't eaten real backcooked meat. In fact, due to local differences and changes in eating habits, all aspects of what you often eat, whether raw materials, ingredients, fabrics, or manufacturing processes, are far from what is known. Of course, I have no objection to changing, and I myself have been looking for a little adaptation of a lot of food to the times, and I would like to say that the real culinary meat is, in fact, very sophisticated, in terms of appearance, colour, scent, level of taste, taste, failure at any point。
Recipe Recommendations
- pork belly appropriate amount
- green garlic sprouts appropriate amount
- Douban appropriate amount
- dried fermented bean appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Garlic back to the pot
1
boiled with fragrance and fresh water, two drops of wine, ginger onions and a few dry peppers, to the age of six, i.e. can be inserted from the skin side with chopsticks without blood. the meat is cooked and then cut into even pieces, not too thin or too thick. (don't wait for the water to run and then the meat to avoid burning the surface directly)。
2
It's made of five flowers and fresh garlic. While cooking meat, garlic seedlings are prepared, with a small back of a knife, so that they can taste and stimulate the fragrance, so that the blades are cut in length, and the poles and leaves are set aside。
3
The soybean sauce and the soybeans are torn apart. You have to chop the casserole, and the taste and color will be raised。
4
A little bit of oil to the bottom of the pot, a little bit of meat, a little bit of meat in the heat, a little bit of meat in the air, a little bit of meat in the air, a little meat on the side of the pot, a little soy sauce, a little soy sauce, a little fragrance and red oil, a few drops of wine, and a little compost with the meat, a little sauce (older) and a little white sugar. And before we do the garlic, we'll have to finish the whole flavour。
5
Let's start with the garlic pole
6
A little bit of salt will make it out. Don't be salty, but if you can't taste it before it's put in, then you don't need to add salt, and you can add a little spicy or chicken。
7
The finished chart。