It's a big knife
By VicentaLakin
The most important thing is the sauce. If the juice doesn't taste good, then the dish is really gonna be over here, and then the meat is processed, so don't think it's just a little secret. Let's start with the choice of meat: pork is best chosen after the tip of the hip, followed by a particularly elastic piece of meat called "sitting ass" at the end, which is the meat of a pig sitting on his feet, and then stomping on his feet for a long time, so it's a sport, and it's a muscle, and you look at the pig, sitting on his muscles, and we have to exercise, and when the pig is lucky, it's a piece of meat, which is lighter, thinner, and tenderer, and very suitable for the dish, and now most people use five flowers, but it's probably not bad, but it's still fat, because it keeps a part of the fat people away, and now you don't have to worry about it. It's about five more minutes, 'cause when we cut it, it's thin, and it eats and chews easily. Shit, if you come up here and cook the meat for an hour, it'll be bad, nothing else, nothing to eat, like a pretty girl, a bit of temper, it'll be boring... The red sauce is one of the more cuisine in the canyon. It's a mutation. It's a sauce that works a lot of canyon, so here's the most important secret
Recipe Recommendations
- pork belly appropriate amount
- garlic appropriate amount
- shallots 2 trees
- Jiang 2 tablets
- cucumber 1 piece
- soy sauce appropriate amount
- brown sugar 5g
- chili oil appropriate amount
- sesame oil appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for It's a big knife
1
Burn a pot of water, add onions, ginger chips and peppers, eight horns appropriate, put in five flowers, keep boiling, and boil for 20 minutes with small and medium fire。
2
The fire was shut down, the meat was immersed in raw soup for at least 20 minutes, and the asphalted water was extracted to dry and cool。
3
Two garlic, salted with garlic
4
A small amount of cooled raw soup to be replaced with garlic sauce。
5
(b) Homemade replicas of sauce (red sauce): raw soup with raw, red sugar and an appropriate amount of roasted meat, a little boiled up and cooled off, i.e., replicated sauce。
6
Duplicate the sauce with hot pepper oil, sesame, garlic mud, chicken powder, pepper powder, sesame oil evenly poured on the meat tablet. I'll leave some of it to eat directly
7
Cold pork slices are put in the freezer for 10 minutes. "The thinner the meat, the more it tastes."
8
The cucumber washes and grows thin, takes a piece of meat and a piece of cucumber, folds it in a plate with a full code, and pours it on a fined juice。It's a big knife Make Tips
1. If you are worried about a fishy smell when boiling meat, you can add two spoons of cooking wine to remove it.
2. After turning off the heat, be sure to let the meat soak in the original broth for more than 20 minutes before removing it; this makes the meat more tender, juicy, and flavorful.
3. Freezing the meat in the fridge for 10 minutes before slicing makes it easier to cut into thin slices.
4. Whether to add vinegar depends on your personal taste; you can prepare a dipping sauce with vinegar separately to cater to both preferences.