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炼猪油,炸油底肉,提前准备过年菜。肥而不腻的油底肉你们吃过吗?【滇西小哥】

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Опубликовано: 2018-12-28

Продолжительность: 00:05:27

Lard-sealed meat. Lightly toast the pork skin. Toast pork skin. Salt, Sichuan peppercorn, Tsao-ko powder and Chinese white liquor. Salt, Sichuan peppercorn, Tsao-ko powder and Chinese white liquor. Marinate the pork for 3 days. Clean and wash pork with warm water. Drain the water. Pork fat, a.k.a. the lard..

Clean the lard with warm water. Pour in adequate amount of water in the wok. Fried pork fat crumbs. Meow Xiaoge: Dawang(her dog), come here Deep fry the meat till all moisture within the meat is gone. Pour the pork oil over and "seal" the meat. Lard-sealed pork After cooling, seal and store the meat with oil in ceramic pot. Melt the lard.

Steam the sliced pork for 15 min. Garlic sprout, pepper, ginger root, and garlic. Salt. Lard-sealed pork and garlic sprout stir fry. Fried pork fat crumbs. Dried chili pepper. Ginger and garlic. cabbage Fried pork fat crumbs and cabbage stir fry. Hello, my friends on Youtube. I am Dianxixiaoge.

A native Yunnan girl. I will keep updating my videos about Yunnan special delicacies in my channel. I sincerely hope you'll like Yunnan, China, and me! Don't forget to subscribe my channel - Dianxi Xiaoge. Byebye

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