Shandong's plum sauce
By VicentaLakin
After enjoying your wonderful recipes, you've learned to make plum food and meat as a new beginning for a wonderful summer! This dish is familiar to all of you, and it's the best match between the traditional plumb and the fragrance. But after having tasted the food from the Hunan farmers, I felt that I was not doing it properly, and in order to make up for the poor cooking, and also to make up for the refreshment of the summer, I replaced it with a dry horse toothpaste, which served as a firebreaker and a stomach cleaner. In Shandong, known as the “Magic Vegetables”, the mammoths grow particularly fat and uncontaminated in idle fields outside the countryside. When the rain comes back, the hot water comes through and the sun drys, and the smell of steroids from the dry bulk. After making the meat, one thinks that horse-lined food is more fragrance and taste than plum
Recipe Recommendations
- pork belly 500 grams
- dried purslane 150 grams
- Shandong scallion and onion white a
- Jiang five-piece
- tangerine peel a large
- pepper a dozen
- octagonal half a
- fennel a dozen
- Angelica dahurica two pieces
- cinnamon a
- galangal two pieces
- clove five grains
- soy sauce three teaspoons
- soy sauce two teaspoons
- Jimo old wine or white wine appropriate amount
- rock sugar five
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Shandong's plum sauce
1
Five flowers to wash and refill。
2
When the pan is hot, the skin is fried to gold。
3
It's just so hot that you can get juice and onions and screech. Juice is made of old, raw, glitter, i.e. ink or white。
4
Only onions are used to cut it into ginger. The good thing is that it tastes evenly。
5
The horse-lined graft
6
"I'm horse-lined!"
7
The temperature of the meat is good. Slice code in the container. Medium
8
After the fragrance, it pours into horse-lined vegetables, puts in juice, makes up the fragrance of horse-lined vegetables and boils them with a small amount of water for five minutes。
9
Falling on a well-laid meat, steaming for an hour。
10
Into the plate, the soup's swirling. For the first time, we've taken pictures, we've been in a lot of trouble
11
We'll have a nice little beerShandong's plum sauce Make Tips
1. Blanch fresh Ma Sheng Cai lightly; otherwise, it will release a lot of "slime," making it sticky to the hands and difficult to handle when sun-drying. Additionally, do not rinse the blanched vegetable with cold water; simply sun-dry it directly to utilize the residual heat, which facilitates the drying process.
2. When stir-frying Ma Sheng Cai, be sure to stir-fry it until fragrant before adding water to simmer; this technique was learned from an expert recipe.
3. The meat was not marinated after blanching. Steaming it for a longer period when combined with the stir-fried Ma Sheng Cai allows it to absorb the flavor thoroughly, a trick also learned from an expert recipe. Here, I would like to express my gratitude to all the contributors to the Braised Pork with Ma Sheng Cai recipe