Recipe: Meat simmered in gravy 馍I Xiao Yu private kitchen

Home Cooking Recipe: Meat simmered in gravy 馍I Xiao Yu private kitchen

Notes:

I have long wanted to make a meat clip at home, because I don’t like to eat fat meat every time I eat meat, so I want to do it at home, I must eat the lean meat once enough. Xiao Yu private kitchen, daily update private video recipes, welcome your attention.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the skin with the pork belly first, and remember to clean it if there is hair on the skin. Put it in a cold water pot, add water to the pot, and have no meat, then boil the water in a big fire, cook for another 3-5 minutes, and remove the blood. Then remove and rinse.

    Wash the skin with the pork belly first, and remember to clean it if there is hair on the skin. Put it in a cold water pot, add water to the pot, and have no meat, then boil the water in a big fire, cook for another 3-5 minutes, and remove the blood. Then remove and rinse.

  2. Home Cooking Recipe: Change a pot, add water, boil the water in a big fire, then put the previously picked pork into the pot, add the onion, ginger, star anise, pepper, dried chili, cinnamon, fragrant leaves, dried hawthorn, etc. After boiling, turn to low heat for 1 hour. Then put in soy sauce, soy sauce, rice wine, put in a ratio of 3:1:2, then add rock sugar, salt, taste the taste of the soup, be salty than your usual taste, continue to cook for about 1 hour That's it. The taste of the freshly cooked meat may not have been tasted. It is best not to move it. It is placed in a pot and marinated for 1 night. When it gets up the next morning, it will be boiled and hot. This time the meat is cooked. The taste is already very good. (Don't throw the stewed broth, put it in the refrigerator and store it in the refrigerator, and then stew it for the next time. Stew more than 10 times is the old soup you can pass the family!) The key to making the meat is the delicious meat. If you have the old soup of the halogen that I have talked about before, it will be better to eat.

    Change a pot, add water, boil the water in a big fire, then put the previously picked pork into the pot, add the onion, ginger, star anise, pepper, dried chili, cinnamon, fragrant leaves, dried hawthorn, etc. After boiling, turn to low heat for 1 hour. Then put in soy sauce, soy sauce, rice wine, put in a ratio of 3:1:2, then add rock sugar, salt, taste the taste of the soup, be salty than your usual taste, continue to cook for about 1 hour That's it. The taste of the freshly cooked meat may not have been tasted. It is best not to move it. It is placed in a pot and marinated for 1 night. When it gets up the next morning, it will be boiled and hot. This time the meat is cooked. The taste is already very good. (Don't throw the stewed broth, put it in the refrigerator and store it in the refrigerator, and then stew it for the next time. Stew more than 10 times is the old soup you can pass the family!) The key to making the meat is the delicious meat. If you have the old soup of the halogen that I have talked about before, it will be better to eat.

  3. Home Cooking Recipe: Add flour, yeast, baking powder, salt, mix well, add warm water, and knead the dough. I use whole wheat flour, so it looks yellow. After the dough is smashed, cover the surface with a damp cloth or cling film and wake up for about 1 hour.

    Add flour, yeast, baking powder, salt, mix well, add warm water, and knead the dough. I use whole wheat flour, so it looks yellow. After the dough is smashed, cover the surface with a damp cloth or cling film and wake up for about 1 hour.

  4. Home Cooking Recipe: Divide the dough into 12 small doughs, round and apply a layer of oil on the surface and relax for about 15 minutes.

    Divide the dough into 12 small doughs, round and apply a layer of oil on the surface and relax for about 15 minutes.

  5. Home Cooking Recipe: Use a rolling pin to make a piece.

    Use a rolling pin to make a piece.

  6. Home Cooking Recipe: After the little dough is relaxed, it will grow up.

    After the little dough is relaxed, it will grow up.

  7. Home Cooking Recipe: Fold the face piece in half.

    Fold the face piece in half.

  8. Home Cooking Recipe: Roll the folded piece from one end.

    Roll the folded piece from one end.

  9. Home Cooking Recipe: Put the small tail at one end and press it.

    Put the small tail at one end and press it.

  10. Home Cooking Recipe: Let them rest for 10 minutes after all the cakes are ready.

    Let them rest for 10 minutes after all the cakes are ready.

  11. Home Cooking Recipe: The cake blank is sliced.

    The cake blank is sliced.

  12. Home Cooking Recipe: The pan is hot, without adding oil, put the raw cake blank directly into the pot, medium and small fire, and each side is baked for about 2 minutes.

    The pan is hot, without adding oil, put the raw cake blank directly into the pot, medium and small fire, and each side is baked for about 2 minutes.

  13. Home Cooking Recipe: Place the baked cake blank on the baking net, preheat the oven to about 200 degrees, and bake for about 10 minutes.

    Place the baked cake blank on the baking net, preheat the oven to about 200 degrees, and bake for about 10 minutes.

  14. Home Cooking Recipe: The freshly baked Baiji馍 skin is crunchy, and it is best to eat hot. Take a piece of stewed pork belly and smash it on the cutting board (if you want to refresh it, add a bit of spicy green pepper to mash it together), cut Baiji 馍 from the middle with a knife and stuff it into the 剁Good meat, and then simmer the broth of the stew, so that the taste will not be too hot. Bite a big mouth, happy gravy will flow to the elbow. . . . . Remember, oh, eating is not a waste. .

    The freshly baked Baiji馍 skin is crunchy, and it is best to eat hot. Take a piece of stewed pork belly and smash it on the cutting board (if you want to refresh it, add a bit of spicy green pepper to mash it together), cut Baiji 馍 from the middle with a knife and stuff it into the 剁Good meat, and then simmer the broth of the stew, so that the taste will not be too hot. Bite a big mouth, happy gravy will flow to the elbow. . . . . Remember, oh, eating is not a waste. .


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