Red meat
By VicentaLakin
Porpoise (hog ribs): it contains a wealth of high-quality proteins and essential fatty acids, and provides hemoglobin (organic iron) and half-scree carbaine acids for iron absorption, which improves iron deficiency anaemia; it has the effect of retrieving kidney blood and irritating it; however, because of the high cholesterol content in the pork, diabetes mellitus, the obese population and those with higher breams are not suitable for consumption. Pig skins and pig hoofs have the effect of “and aerobics, skin moistures, beauty”, and women who love are more likely to eat pig skins and pig hoofs。
Recipe Recommendations
- Pork belly with skin 800g
- octagonal one
- Jiang 10g
- onion 15g
- braising sauce 80g
- liquor 10g
Steps for Red meat
1
Let's cut the pig with the skin into two pieces and get the spare。
2
(b) Scratch the pig with the skin of the hulls in two centimetres, slice the ginger slices in one piece and onions in two centimetres to be used
3
Onions clean, onions cut, ginger Chests cut, pallet for use。
4
(b) water in the pot, meat, white wine, ginger 4g, boil, and leach for use
5
Hot pots with salad oil, thin floors, little fire, the remaining eight horns, ginger, onions, white wine, kettle sauce, pouring water and no meat。6
When the fire boils (which starts to smell) and the fire slows down for 40 minutes, the soup should be small and sticky, so that it can cease fire, and it smells。