Plum-crunch
By VicentaLakin
I tried to make a plumb cutter, but I didn't tell my master when I bought the meat, so he cut the meat into long strips, and in a different way, he had the plum cutter, but it didn't taste any worse than a plum cutter。
Recipe Recommendations
- plum dried vegetables appropriate amount
- pork belly appropriate amount
- corn starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- octagonal appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- salty and sweet
- burn
- three-quarters of an hour
- ordinary
Steps for Plum-crunch
1
five flowers to wash, a pot of water to burn, two gingers in the water, around five cents of the meat
2
I've got a good bouquet of meat, dry water, evenly colored old people
3
Burn some hot oil in the pot, spread the husks over to the hot oil, blow up the skin
4
It's a fragrance
5
Plumbing with fresh water
6
Squeeze the water
7
I'll put the fried oil in the flat garlic and an eight-pointer
8
Let's put it in the prune and make it up
9
Plum-crunch with four spoons
10
Two spoons of wine
11
Two spoons of sugar
12
Add a bowl of water to boil
13
Add meat to the pot, flatten it and cover it with a big fire
14
When the soup is 90% thick, some starch is added to the pot
15
Here we goPlum-crunch Make Tips
1. It is best to let the meat sit for 15-30 minutes after applying dark soy sauce.
2. Frying the skin of the meat makes it taste even better.