Plum chow
By VicentaLakin
Especially when I was a kid at the rural dam, and it was white, but it was usually with elbows, cut like tofu. And it continues, but ate it with chopsticks, it was so light that it could be greasy, oiled and smelled like pickles. In contrast to this, it tastes similar, mainly because the process is not so complicated, so it's often done. The pickles are made by the mother-in-law at home, and she has to bring a large bag of them every time she comes home。
Recipe Recommendations
- pork belly appropriate amount
- plum dried vegetables a small bowl
- ginger a
- green onions a piece
- garlic few cloves of
- pepper capsule counting
- octagonal of 2
- cinnamon 1 block
- pepper capsule counting
- geranyl 2 bunk
- grass fruit of 2
- soy sauce a little
- cooking wine a little
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Plum chow
1
Five flowers, eight horns, cuisine, aromatic leaves, peppers, two onions, half of a ginger, wine in a iron pan and a watery fire, which will boil for 20 minutes。
2
We'll make the five flowers dry, we'll wipe the body evenly, and we'll get red sugar。
3
When the oil comes up, when the smoke comes, the skin is spread over the pot and above. It's about two minutes, with shovels moving in the middle in order not to stick the pot。
4
Take a bowl, preferably stainless steel, a little cold, sliced thin, skin down, and lined up。
5
Plot on the meat some raw ginger paste, garlic paste and peppers, so that the old ones that have leaked in the plaster may be poured on it, or soy sauce may be placed, and the pickles (crunch) shall be spread evenly, and they shall be pressed with their hands。
6
There's enough water in the high-pressure pan, which is not usually water-consuming, but I've added a tripod every time for insurance, and then put the bowl on the shelf, so that the water doesn't go up. It's got a plate on it, it's better, and it avoids a leak. More than half an hour, preferably an hour. If you use a steam pot, it'll be a little longer, with a small fire evaporating about an hour and a half. When you're out of the pot, put the dishes on the bowl, and then pull them back, of course they're bigger than the bowl. Pour out the juice from the bowl before the buttons go down, pick up a little bit in the frying pan, and taste better on the stuffed meat。