Brine Platter recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Spice bag - pepper, fennel, star anise, grass fruit, dried pepper, cardamom, tangerine peel, cinnamon, Xiangye, garlic, tangerine peel, chrysanthemum. Soak in water for 510 minutes.

Step3:Prepare wine. Any wine is OK. Grain wine is good. Put two spoons of pork in a while.

Step4:Ginger slices. Wine. Onion, pork, water. Do not cover. Boil until foam. Remove fruit water and wash clean. Spare.

Step5:Melt it in a hot pot with ice sugar. Don't be afraid of sugar charring. This is the effect.

Step6:When the ice sugar and caramel are melted, the meat will be eaten. Because the fear of death is replaced by Fulin's father.

Step7:Stir fry the water and evaporate the meat to produce oil. The skin is slightly coked. Time - about 510 minutes after the fire.

Step8:Add spices and stir fry until fragrant.

Step9:Boil with water.

Step10:You can't put eggs in a large pot. Adding some vinegar will help the meat soften.

Step11:Add soy sauce to freshen (proper amount) the color of stir fried sugar, soy sauce and vinegar have the function of coloring, so you don't need to put the old extraction color.

Step12:Put in the garlic. This garlic has its origin. Wash the skin and add it. Take out the marinated vegetables. With chopsticks, the garlic meat will come out with powder and some sesame oil to mix with the sticky meat. Whoever eats knows.

Step13:With boiled eggs. (you can filter and boil the remaining brine, put the sugar heart egg in it, put it in a sealed box at room temperature, and then put it in the refrigerator for cold preservation. Eat it in a week.) I haven't done this. I'll make up my own brain. Next tutorial.

Step14:Add peanuts. Continue to marinate.

Step15:Dry beans, blanch the skin, drain the water, and put it into the pool.

Step16:Use a small fire to Gulu for 3 hours (stop fire for 5 times in the middle of the way for 30 minutes each time) so that the stuffy meat will not harden. The taste is excellent. He swallowed it without biting his teeth.

Step17:Change the cutter se

Step18:Meat meat meat meat meat mea

Step19:This mashed garlic is a classic.

Cooking tips:Enough water at a time. It's not good to add it in the middle of the way. It's not enough, but it can only be added. You can't waste a pot of meat. Novice is most afraid of salt is not allowed. A small number of times to add more taste to reduce mistakes. Remember - start seasoning when the meat is as soft and rotten as you want. Otherwise, it will affect the meat taste. In the aspect of ingredients, it's good to stick to the right amount. Everything needs to be neutralized and the less heavy flavor, the more clear flavor. Slowly pound the drum to know the quantity. wish you success. There are skills in making delicious dishes.