How to bake the meat with baking powder

Ingredients: original soup of stewed mutton, 250 grams of crystal powder, green radish, garlic sprouts, green onions, appropriate amount of coriander, salt, chicken essence, and white pepper.

Method: 1. Soak the crystal powder in advance to soften it and set aside. Wash the green radish and cut it into pieces, which can be slightly thicker, cut the garlic sprouts and green onions into cubes, and cut the coriander into segments;

2. Take a clean pot, scoop out the original soup, it is best to have mutton fat, add boiling water, the ratio of the original soup to boiling water is 2:1. Put in the sliced radish, bring to a boil over high heat, add salt, chicken essence and white pepper, and turn off the heat;

3. You can cut some meat slices and put them in to make mutton steamed buns. I didn't put meat in it this time because I ate a bit too much finger meat;

4. To eat mutton soup and steamed buns, scoop the boiled mutton soup into a bowl, put in the chopped garlic sprouts, onion and coriander, pour some chili oil, break the cake and soak it in the soup. When eating mutton noodle soup, first grab the soaked vermicelli into the bowl, scoop it into the boiling mutton soup and boil it, pour the blanched soup back into the pot, and then scoop it in and pour it back, so that three or four times, you can scoop in the original soup, put the chopped garlic sprouts, onion and coriander, and drizzle some chili oil.

When eating mutton noy soup, it's best to add some slices of meat, I didn't add it, and besides, I poured a lot of chili oil! It's very enjoyable! It's delicious!

Mix the baked meat powder with the pork belly and steam it.

You can ask a teacher to teach you how to do it.

1.Ingredients:

Star anise, garlic. Peel the garlic.

2.Start making braised pork:

Heat the vegetable oil first. Put in a small spoon of sugar, (for coloring) at this time the heat should be turned smaller, wait for the sugar to melt into soy sauce color, pour in the pork belly, star anise and stir-fry until the meat begins to turn color.

3.Start simmering.

Add enough hot water, cover the meat a little more, and change to low heat after boiling.

4.Stamped. Cover and simmer over low heat for about 1 hour.

Soon! When the water is dry and the oil begins to come out, add the garlic (the black dot inside is star anise), salt, monosodium glutamate, and simmer for a few more minutes. Mix the meat and garlic well, add a little boiling water and simmer for a few minutes. Garlic is easy to cook, and the garlic that comes out of this way is very powdery and tastes good!

Answer: Prepare a piece of pork belly, wash the pork belly and control the moisture, slice it, crush the garlic, shred the ginger, and put it in a bowlPut 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half a spoon of vinegar, stir well, cover with plastic wrap, marinate for 3 hours, marinate the pork belly, pour the steamed pork rice noodles into the bowl, put the pork belly into the rice noodles piece by piece, stick it evenly, lay the sticky pork belly layer by layer, dry it for 3 days, steam the dried pork belly when cooking, and sprinkle the green onion on the pot.