Big arm
Introduction:
Production steps:
Step 1: front leg meat,
Step 2: remove the fine hairs with the fire scissors,
Step 3: clean up,
Step 4: put it in boiling water,
Step 5: cook for 20 minutes, take out of the pot, put on soy sauce and liqueur while it's hot.
Step 6: put it into the hot oil pan again, and the crisp will be cheap. Be careful not to be scalded by the oil. Remember, remember.
Step 7: crisp good arm meat,
Step 8: cut the edge inside,
Step 9: apply salt and soy sauce,
Step 10: apply Douchi or Laoganma, chili sauce, seasoning fresh, like to eat sweet honey. In a bowl,
Step 11: steam for one hour,
Step 12: out of the pot, buckle up a large bowl and turn it upside down.
Step 13: have a look at the delicious big arm meat.
Materials required:
Forelegs: moderate
Soy sauce: right amount
Liqueur: moderate
Oil: right amount
Salt: right amount
Douchi: right amount
Chili juice: right amount
Note: Please note that the crisp shoulder will be cheap oil, be careful not to be scalded by the oil. Remember, remember.
Production difficulty: Advanced
Process: steaming
Production time: half an hour
Taste: salty and sweet
Chinese PinYin : Da Bang Rou
Big arm
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