South breast-tip meat
By VicentaLakin
Mom and Dad love to eat meat, so I'll do it again soon. To your parents, make them what they like. It's better than outside. I can eat two pieces at a time. It's so much better than the usual. I'm sure you'll appreciate your guests, the last one you made. It's a little cumbersome and it's taking a long time, and I usually do it on New Year's Eve or when I want to eat it, with a little kid who always picks a quick and simple dish. Today, I found out that I had sent this map of the southern nipples in my blog, and the resulting map, which had been stolen from the watermarks, which had been copied in a single word, and I had taken a hard copy of it. Look at the familiar picture, the author's name is someone else's, and I'm like that. Don't look at the Internet and turn it into his work. It's so shameless to shoot yourself, to despise such immoral little people。
Recipe Recommendations
- pork belly 1000g
- South milk 2 blocks
- oyster sauce 5g
- soy sauce 10g
- soy sauce 10g
- cooking wine 12g
- sugar 6G
- salt 1g
- Jiang 1 block
- garlic rice 3 capsules
- chives of 5
- shisanxiang 1g
- sesame oil 2g
- qingshui 10g
- water starch a little
- peanut oil appropriate amount
Steps for South breast-tip meat
1
Five flowers to shave, wash, ginger, onions, onions, wine, until the age of seven;
2
(a) The extraction, cutting in three parts, asphalting and lashing with toothpicks on the skin of pigs
3
(b) Slurp salt and squirt for a little while
4
(b) Slurp salt and squirt for a little while
5
To wipe the excess water from the kitchen paper
6
(b) Hot oil, with the fragrance of the fragrance into the fur
7
It's going to blow up when it's golden
8
It's going to blow up when it's golden
9
until the flesh is fully golded
10
until the flesh is fully golded
11
The fried meat is dipped in cold water
12
A soft blistered hair is sufficient
13
and bring forth meat and cut it into thin pieces
14
and bring forth meat and cut it into thin pieces
15
(a) Put in the bowl a well-cut pelt of flesh, with ginger onions on it (grenches, crumbs of onions, onions in half)
16
A small bowl is taken and transferred to the apricot oil, salt, sugar, raw, old smoke, 13 fragrances, wine, southern lactation, smelt oil, fresh water, and to the sauce。
17
(a) To make sauce on the surface of meat
18
(a) In the steam pan, one hour in the fire and half an hour in the pot, that is sufficient
19
And take out the steamed seductive meat, and pick up the garlic, and pour the water from the bowl into a small bowl, to spare
20
And take out the steamed seductive meat, and pick up the garlic, and pour the water from the bowl into a small bowl, to spare
21
Put a large plate on the steamed meat bowl, press the plate and bottom of the bowl with your hand, and quickly flip the meat
22
And pour the pre-empted gravy into the frying pan, and then burn it, and then add a little starch, until the soup boils a little thick
23
Put the juice on the button, that's it。
24
Put the juice on the button, that's it。