1. spices.
2. Stir the ginger in a small fire, without moisture as much as possible.
3. Stir-fry on a small fire until it smokes and slowly dry it. If you want the fragrance of the brine, you must not be lazy...This is much different from directly putting the brine in the water.
4. The fried spices are packed.
5. Soak the meat in warm water at about 60 degrees for half an hour to force the bleeding out, and then boil it in a pot of cold water.
6. Soak the meat in warm water at about 60 degrees for half an hour to force the bleeding out, and then boil it in a pot of cold water.
7. Rinse with water.
8. Red yeast rice is used for color.
9. You can add some onions and green onions...My daughter doesn't like these, so I didn't add them.
10. Finished product.
Tips:There is no need for halogen stuff to be on fire and keep rolling...Waste electricity, let the local tyrants feel free! ! ! Adjust the marinade and put the marinated meat on and off, then put the lid on and get stuffy, so stuffy that the brine is naturally cold! It's almost the same after boiling the brine twice in a row! In this way, the marinated things are not easy to peel off to ensure the integrity of the ingredients. It is better to sell.
