Fresh red meat
By VicentaLakin
The ancient cloud: “No flesh makes no flesh, no bamboo makes no seed, and if you want to be no weight, you eat and burn meat.” And the mountains shall be precious, and the eaters will not be tiresome. Burn with meat, especially for taste. Combine the oil and the red meat into one, make a hot, red meat, eat two flavors at a time, smell the flesh, clear the mouth, nourishment, beauty, and a first-class meal
Recipe Recommendations
- Pork belly with skin 350g
- spring bamboo shoots 150g
- rock sugar 2 tsp
- yellow wine 1 tablespoon
- braised soy sauce 2 tablespoons
- octagonal 1 capsule
- sesame oil appropriate amount
- salt appropriate amount
- oil appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Fresh red meat
1
Spring rollers
2
(b) The water shall be filled with a suitable quantity of salt, boiling shall be sprung and boiled again for five minutes
3
(b) Be immersed in cool water for 10 minutes, with effective removal of herbic acid and tasting
4
(b) Leaching stand-by
5
Five flowers cut big, big and big
6
Onions of ginger slices
7
(a) Oil in the pot, graft in the flesh, fire in the fire, both sides of gold and fat
8
(a) Down into the stubble and out of it to the surface
9
This can be done by pouring out extra fat from the pot
10
Add the yellow wine, turn the fire, make the fragrance fragrance
11
Add red soy sauce, even fried
12
It's different now, it's bright, it's alive
13
Go down to the ginger, and the fragrance will smell
14
(b) Add a proper amount of hot water, without materials
15
Add ice sugar
16
Join the eight horns, and when the fire is boiled, the fire will be boiled down to sodium
17
Add a little salt (no, the sauce is salty)
18
The fire was so intense that a few drops of perfume were dropped after the fire was shut。