- 1 decade agoBest Answer
1.5 is three of the ginger that uses two of the two pounds of the
meats of pig's side.
..4 of crystal sugars . Shaoxing rice wine
Drinking 5 . Soy sauce
Drinking 6 . Spring onion
1)Do you meet cutting the pig meat by which lean does the white meat to the layer by one 'sun' and the square entering in the pan of water?It is quiet ..the completion after it boils for five minutes, exposing to thin blood of the flow by Shimizu that goes out washing, and use..;
2)Using the color of pan of one sand everything changes to the ash fire after Kyoucatamari is put further by the pan bottom of sand, the candy, the soy sauce, and sake are added queuing up in an orderly manner among pans, it covers with pan with the pig meat (Under Korea of the skin), and it began to burn by the high heat, uses, and boils the a celluloid board laid under written paper by the ash fire by two for about two hours.
3)The tooth sitting ..the above basket.. ..meat.. dividing is good after it says and it is steamed to have painted the use of the seal cap by paper that dedicates to parting from the mouth to scold the pan of sand and boiling by burnt meat's (On Korea of the skin) ash fire in ....one.. ..largeness.. drinking.. (It should be a can of porcelain) often ..putting.., puts soup even if it floats, and keeps freshness on meat clearly. (It is ..doing.. oak usually soon by about one hour. )｡"Tomporrou" meat is to cloud exactly the mouth not gooey the glutinous rice that the tooth sitting dividing is good, and the taste is fragrant about Yomigaeazumayomigaeazumaazuma at this time. "Rice slowly ..a fire (ignition).. ..little water and Toki deflecting for ten minutes of maturity in the region... "
- 畫出食物的味道Lv 71 decade ago
1000g pork (猪五花肋肉)
200 soya sauce (酱油)
50g Shao Xing wine 绍兴酒（黄酒）
10g spring onions
1. Remove the hairs and bones from the pork
2. Diced into 10 cubes
3. Boil in water for 5 minutes, remove all traces of blood
4. Rinse the meat with clear water
5. Put meat into the pot
6. Add spring onions and wine
7. Use a small fire until the pork turns red
8. Add sugar and water
9. Strong fire for 30 minutes
10. Braise with small fire (cover the pot) for about 90 minutes
11. Remove top layer of oil
Here, the meat can be kept sealed for later servings if necessary.
Reheating done by steaming for 15 minutes.
There are alternative ways of cooking, but the above lists the general steps.
Look forward to other forum members sharing their Chinese food experience or favourite recipes, especially those with interesting historical backgrounds.
A rough translation:
Huang Zhou produces excellent pork,
the price as cheap as dirt.
The rich despise it,
the poor can't cook it well.
A slow fire,
It will be delicious in its own time.
A bowl a day,
will satisfy a man enough to forget all cares.