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Mei Cai Kou Rou

Practice: 1)Blisters come with the shelf life of meat in advance to Xiemo hot water pot; 2) Have put on the shelf life of meat and vinegar Add the water, potassium, Congduan, boiled rice wine, Simmer leave until boiling starts the shelf life of meat and turn small fires have softened, add soy sauce, sugar seasoning is still a small fire after braising tasty boiled, Then some fires admission thick sauce(as also on the dome, not too dry) related to the fire to put it aside for at least completely after cooling. cut slices meat, shops in the tip and then put the shelf life of all the remaining sauce into a bowl with aluminum foil, seal, on the pots. flash steam to be running.  

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