Big arm

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