With makings
Taro | Half |
Steaky pork | 1 jin |
Rose fermented bean curd | 6 |
Candy | Right amount |
Unripe smoke | 2 spoon |
Cooking wine | 1 spoon |
Salt | Right amount |
Taro of evaporate of rose fermented bean curd buckles fleshy practice
-
Steaky pork piece, the boiler below cold water amples
-
Ample a Bai Mei
-
Fish out is abluent
-
Unload boiler simmer in water
-
Come out redundant oil fry in shallow oil, fleshy decoct comes two sides is golden
-
Probably such good
-
Unripe smoke, salt, candy, cooking wine, 4 fast fermented bean curd.
-
The juice of fermented bean curd mix up breaks up into the flesh fry dichotomy bell
-
Put in the meat in high-pressured boiler, add water to stew, water need not too much, mix probably Roupingqi is good. Conflagration stews 15 minutes
-
After 15 minutes, the flesh is sodden, the chopstick is plunged into appear, flavour of this moment fermented bean curd has permeated the flesh entirely in.
-
Half taro. The Li Pu Yu that I buy, the characteristic of this taro special glutinous,
-
Taro incision is this kind is carrying lilac grain
-
Taro flay section, ply and flesh go almost
-
With respect to a such taro, a flesh is put in the bowl, good like such platoons
-
Drenching additionally juice of a fermented bean curd
-
Conflagration begins to go up boiler evaporate, I probably evaporate 20 minutes or so. It is good that taro rotted, because the flesh is already ripe
-
Delicious
-
Final flesh is this degree probably, this flesh is super sodden, touching juice of fermented bean curd. Cannot help doing sth.
-
Rice matchs absolutely
-
Taro pink glutinous adds fleshy fragrance