Five flowers to burn
By VicentaLakin
Recipe Recommendations
- spring bamboo shoots 600 grams
- pork belly 350 grams
- green onions appropriate amount
- dried red pepper appropriate amount
- red yeast rice 5 grams
- refined salt 3 grams
- cooking wine 1 tablespoon
- oyster sauce 1/2 tablespoon
- soy sauce 1 tablespoon
- soy sauce 1/5 tablespoon
- MSG 1 gram
- white sugar 3 grams
- water starch 1 tablespoon
- pepper appropriate amount
- vegetable oil 15 ml
- Jiang appropriate amount
- garlic appropriate amount
- cinnamon appropriate amount
- aniseed appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Five flowers to burn
1
Raw materials
2
Cutting the springing roots, stripping off the coats and shaving the skins off for use
3
Spring is cut into roller blades and bouquets are cut into 1.5 centimetres by 1.5 centimetres。
4
The boiler is boiled with water, boiled in the spring for two minutes, and made cold。
5
In the pot, the fresh water is burned, red curricular rice is added, then the meat is burned, and cold water is extracted。
6
The sprouts and the flowers will be loaded into the plate。
7
The pot sits on fire, adds a proper amount of vegetable oil, puts onions of garlic and pepper pastry and dry chili. Hong
8
Pull the slag out of the pot and put it in the bouquet。
9
When the broccoli comes out of the oil, the cooking wine, raw, old, platinum oil, and the white sugar sauce are even。
10
Add a proper amount of open water (without meat) to burn and turn the fire into stew for 25 minutes。
11
When the bouquet rots, it is put in the spring sprouts and in a small amount of salt for two minutes。
12
Fire for juice。
13
A proper amount of water starch is poured in, and the taste of the smelt is evened out。
14
It's on the table