Dry pan cabbage
By VicentaLakin
During the previous period, with a colder air, the weather was getting colder, so the warm food began to come to our table. As the vanguard of the warmth, the dry pot is at the forefront. Dry casseroles, which have become more popular in recent years, tend to be made with less groceries, less gravy, more grease and more fragrance. As a result of the cuisine series, it is becoming popular and popular, with a very high number of hits in all restaurants. The cooking is in the form of cooking in the kitchen and filling it with raw iron and then eating it at the table. In order to avoid a chilling effect on the taste, a small fire is set below to heat the temperature and a wooden shovel is used to prevent a sticky pot. And today, with the usual cabbage, we make a "dry pot cabbage" with the fragrance of the fragrance, and then we put it in the fresh cabbage, and the invisible chili, so that it tastes uniquely, dry and spicy and appetizing. In the cold, the whole family was surrounded by warm stoves, eating dry casseroles, making them taste better and warmer and warmer。
Recipe Recommendations
- cabbage appropriate amount
- pork belly appropriate amount
- green Red pepper appropriate amount
- coriander appropriate amount
- ginger slices appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oil and salt appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Dry pan cabbage
1
Torn the caterpillars into large slices, with flowers, peppers and ginger slices
2
(b) Hot pots, with appropriate amounts of oil and pepper and ginger tablets
3
And then they go down into five slices of meat, and they're fried, until they're colored and oily
4
We're going to add some wine and soy sauce
5
It's the first time I've ever seen it
6
(b) Add a suitable amount of spices such as salt
7
(a) Equalizing the fire
8
Move to the little dry pot, and have some cuisine on it。