卤菜

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卤菜的用料

steaky pork 500g	chicken fat over 60g
edible oil a little cap	white sugar 50g
dark soy sauce 5 soup spoons	pepper about 30 particles
cumin 10g	fennel 10particles
old citrus 3 pieces	pelargonium 6 sheets
ginger 5 pices	dried chilli 10 pieces
shallot 6 stars	water a lot

卤菜的做法

步骤1

First of all,we should buy all the staff which we wanna eat at supermarket.i'm a chongqing people,so I always eat pluck.首先，我们得在超市把东西都准备齐了，我是重庆人，所以黑喜欢吃内脏。牛百叶鸭珍都是最爱！

步骤2

Preparing all the seasons which u need.把所有需要的东西都准备齐，就跟盘子里的量比着放。

步骤3

Use a cotton cloth to pick up all the condiments for readying.把所有的东西用纱布包好，辣椒也可以放进去，冰糖是用来炒糖色的。待用。

步骤4

Put meat and plucks over the boiling water，until the blood appears under the water,then remove and wash for standing.把肉切成如图形状，所有内脏全部焯chao水，等到水表面全是漂浮物了，大概5分钟，捞起洗干净，待用。

步骤5

Put the chillies,ginger pieces and shallot in the cold water,until the water boiling.先炒糖色。炒糖色就是把食用油放在锅里，大概1分钟，放入冰糖，再加两汤匙白糖，不断搅拌，等到糖冒白泡，关火，等冷却一下，加入凉水（量如图），放入姜片6瓣，干辣椒8颗，葱6，7根，放入料包，大火烧开后，煮5分钟。

步骤6

After 8 mins,put the meat and chicken oil in the pot,at the some time,put into 5 soup spoons of old soy sauce.when the boiling again,turn the fire to small.大概八分钟后，放入五花肉，鸡油（老母鸡皮），放入5，6汤匙的老抽，生抽2汤匙，大火烧开后，调至小火，继续炖。