amount. In fact, it is defeated. Too thin. And the cream kneading flour did not work well. Sticky one hand and one hand. The next time, it is better to stir-fry the flour. Adding black pepper tastes good, it won't get tired, and the meat is tender. But the same is the cream into the dish, I still prefer Hokkaido soup, maybe the reason for the meat is bigger. But it is really very fast, 5 minutes to get it. Fangzi is here: Produced by the male chef James. http://v.youku.com/v_show/id_XMjUyNDU4NzYw.html?f=5647065&firsttime=60
The onion is cut in reverse grain, the garlic is minced, and the butter is softened at room temperature.
Hot pot with a little oil and stir-fry the onion (because you have to put the meat, the oil does not need much)
After the onion flavor is fried (do not need to be transparent), put the pork belly slices, stir fry until lard, and always keep the fire.
Add the minced garlic and stir-fry for a while, add chicken soup and water, 1:1, or chicken soup + water. The soup should be added according to the amount of ingredients, and the juice will thicken when it is slightly more. Do not cover, keep the medium fire stew.
At the same time, take the butter block that has been softened at room temperature into the flour, squeeze the flour into the butter by hand, and then transfer the butter block that has been pinched into the pan, stir it up and keep it in a big fire.
At this time, the soup began to thicken due to the addition of the butter flour block, and the salt was properly transferred, and the black pepper was crushed. After that, you can pour it on the rice and start pulling!
Oh. Later, I added some mushroom and crab mushroom that had been drowned beforehand. But if you want to come to the onion step, it will be better to stir it.
The effect of butter kneading flour can be used to replace the fried flour step in western food. In the past, fried flour was not easy to fry. It is easier to get together. If you don’t control well, you will be too thick. Adding too much water is too much waste. Of course, this is related to my lack of systematic experience. Haha. However, this pinch butter method seems to be much simpler.