How is chop of evaporate of juice of Chi of Guangdong early tea done?

Chop of Chi juice evaporateWith makings

Chop 400g

Garlic 2 valve

Jiang Pian is right amount

Fabaceous Chi is right amount

Candy 1 spoon

Oyster sauce 1 spoon

Unripe draw 1 spoon

Often smoke a few

Salt is right amount

Cooking wine is right amount

Corn starch is right amount

Sweet green is right amount

Chop stripping and slicing, rinse with water first, put chop in clear water to immerse 30 minutes next. Bubble of the leach that use Qing Dynasty is helpful for the eduction of the hematic water in the flesh.



After immersing, do chop drop water portion, add candy of one spoon Bai Sha to arrive inside chop next, mix even hind put chop into freezer to refrigerate souse at least 3 hours.



Good souse chop is taken out, join the Jiang Pian that has cut, mashed garlic, cooking wine, beans Chi, unripe smoke, often smoke, oyster sauce, salt.



Mix condiment even, add starch of on a bit corn next, mix put in small dish after divide evenly.



Put chop into evaporate box in. What use because of me is evaporate box, 10 seconds can give vapour, can put in evaporate directly so. If use bowl steam, after water is burned, should put in chop. Probably evaporate 12-15 minute OK.



Cough up can eat after chop evaporate is good.

Do not be fond of not gush, hope to adopt, thank!