Hill Mu kitchen
Pig scrag is quick, make etc. served cold the most delicate, fresh and tender and juicily, not bavin not ～ of be bored with should spend some of time only, what can accomplish is delicate

With makings 

Pig scrag
Unripe smoke
Ginger, anise, cassia bark
Shallot

[hill Mu kitchen] the practice of bittern pig scrag 

  1. Prepare data

    [hill Mu kitchen] the practice measure of bittern pig scrag 1

  2. Pig scrag is abluent wipe moisture, right amount edible is oily inside boiler, heat ripe, enter pig scrag, decoct comes two sides is golden

    [hill Mu kitchen] the practice measure of bittern pig scrag 2

  3. Ginger section

    [hill Mu kitchen] the practice measure of bittern pig scrag 3

  4. The Wen Shui that has done not have the flesh is joined inside the pig scrag boiler with good decoct again, enter a few next 13 sweet render palatable

    [hill Mu kitchen] the practice measure of bittern pig scrag 4

  5. Put ginger piece, anise cassia bark, fall to be born smoke, conflagration boils small fire to be stewed slow, stew to can expose with the chopstick the flesh, pig scrag is good with respect to bittern ～

    [hill Mu kitchen] the practice measure of bittern pig scrag 5

  6. Fish out is put cool hind, section is scattered on chopped green onion is OK on desk

    [hill Mu kitchen] the practice measure of bittern pig scrag 6
2020-02-12
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview