Hakka brewed balsam pear

balsam pear:4 pork filling:100g peanut oil:10g salt:moderate amount scallion foam:a few garlic slices:3-flap chicken essence:moderate amount streaky meat:250g fish foam:100g Euryale sauce:10 fragrant fish:a few pepper:three https://cp1.douguo.com/upload/caiku/5/c/3/yuan_5cc6b7d986eba118b0ff6bc7f6d806e3.jpg

Hakka brewed balsam pear

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Hakka brewed balsam pear

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Cooking Steps

  1. Step1:Prepare pork cho

  2. Step2:Prepare the fish foam. It will be smoother if the fish foam sinks

  3. Step3:Prepare balsam pea

  4. Step4:Euryale sauce. Con

  5. Step5:Xiangyu. It's too big. It's enough to cut 1 / 3 of it. Otherwise, it's too strong. It'll be chopped together with the sauce, the meat foam and the Cong. Put some salt and the Cong will be finished. Xiangyu is very important to Hakka people. It'll be fragrant if you have Xiangyu

  6. Step6:First put the meat into balsam pear. Then fry for 10 minutes. Both sides are fried. Turn the heat to a small one. Then cut the chili into two pieces. Put the meat in. Fry together. Five or six minutes. Put the remaining meat foam on the surface. Add water. Simmer for half an hour. Season

  7. Step7:Juice from fir

Cooking tips:The Hakka people like fragrant fish very much. There is also fish foam. It will be more slippery if you add fish foam. If you add some sauce, you will get rid of the greasiness. If you eat more than a few pieces, you won't get tired. You have skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Hakka brewed balsam pear

Chinese food recipes

Hakka brewed balsam pear recipes

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