Origin was to fill a few days ago sauce of a bottle of wet Shan beans, the preparation after coming home is done all along the scrag of pig of fabaceous Chi stew of expert (the stew of Cantonese turns over the meaning that a few water put to build cap to be boiled a little while after frying a fragrance namely) , but " mice does not leave food of of the previous night " , also be with old " research and development " experience, believe the meeting is delicious -- thinking of is very delicious ～ J
With makings
| Pig scrag | Half jins |
| Sauce of wet Shan beans | One spoon |
| Right amount | |
| 3 valve |
The practice of the spring of pig scrag
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Today's pig scrag is thicker, relatively good cut.
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Inclined knife is cut, as far as possible the surface is the biggest change. OK and opposite slight drop, because be Chinese style fried dish, ensure fast ripe (veteran has waved, the novice still should explain)
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After been cut, with a few salt bloats, ten minutes (not too much, fabaceous sauce is salty)
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Souse when equipment good garlic.
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Heat up boiler, issue oil, issue garlic, break up fry.
Issue pig scrag, break up fry, move ammunition appropriately a bit smaller. Basically be to be afraid of paste. Can break up in the process one below, build top next one small conference, ensure the flesh is squashy.
This moment, the flesh in boiler is basic ripe, still gave some of oil, next a bit lazier can promote the pork at the same time, issue thick broad-bean sauce next (not demit is careladen can fill pig scrag case, oil of the remnant in boiler pours thick broad-bean sauce again) , explode sweet bag mixes with pig scrag after next thick broad-bean sauce with respect to OK.
hind putting thick broad-bean sauce is to feel that colour is met quietly elegant a few, if think flavour is bit more powerful, can put thick broad-bean sauce to explode first, the finished product that comes out finally can slant soy is a bit more lubricious. Is all followed honour (≧? ≦)
Pig scrag hardens held out, be ripe.