2. Cut the meat into pieces about 15cm for subsequent operation.
3. Tight meat. Is to blanch the meat with boiling water and take out the blood in the meat. Remember to skim off the foam.
3. Oil. I'm not sure about this either, but I can't seem to fry it too well.
Color. Shay is cooked with brown sugar. To look good.
Slice. Cut into pieces of about 5 mm from the university.
6. Password bowl. Put the meat slices into the bowl first, which is basically 10 slices. Then the bean slices, followed by onions, fermented beans and ginger. Of course, there is also the right amount of sesame oil monosodium glutamate.
7. Steam. Steam slowly over low heat. Don't steam too much, otherwise it won't be easy to pinch when eating, and the meat will be crisp. It takes about three hours.