Sichuan is white
By VicentaLakin
It tastes good
Recipe Recommendations
- pork belly 500G
- potherb mustard 300g
- ginger appropriate amount
- diced green onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Sichuan is white
1
We'll wash all the flowers and put the wine in cold water. When you're cooked and you're made, you put a dark old twitch on the skin, and you hang on to the old twig, and you never fall out of the boil。2
When it's dry, put a little oil in the frying pan, and when it's hot, blow the skin down into the skin and bubble it in the water that boils the meat3
When the skin looks like figure 1, cut it into pieces, better look better. The old smokers add raw, ginger onion sugar, and the cut pieces of meat are put on the inside, all of which are covered in old smokes, and the skins are folded down4
When the skin looks like figure 1, cut it into pieces, better look better. The old smokers add a few grains of raw, ginger onion sugar and pepper, and the cut pieces of meat are put on the inside, all of which are covered with old smokes, then the skin must have been scalded next to the skin and put some ginger onions on the face。