Plum chow
By VicentaLakin
Plum is the traditional specialty of Hueyzhou, which is known as the three treasures of Whezhou, together with salted chicken and tofu, and is known as the sweet, sweet, wet and hot. 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 study in the West Lake of Hangzhou, and that after the return of the two chefs, Su Dong Po was called by them to follow the "East Poe" of Hangzhou West Lake and to make the "plum" of plum, which is delicious and delicious。
Recipe Recommendations
- pork belly 300g
- plum dried vegetables appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- rock sugar appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Plum chow
1
Five flowers to wash, cold water to boil, onions of ginger to the end of life
2
Plumb-breeding early, drying up, cutting up the spare
3
I'll make it out of five flowers
4
It's got ice cream in it, and it's fried to gold
5
Slice the thins when you're not hot
6
Plumbs and pepper sauce and boilers
7
Let's put the cuisine on the meat
8
Two hours of steam in a big bowl and a 10-minute ceasefire
9
Put it back on the plate。Plum chow Make Tips
① Do not skip the steaming time; it needs to be soft and tender to taste good.
② Be careful not to get splashed by oil when frying the meat.