Garlic pork
By VicentaLakin
It's a classic regular food, and it's always eating, and garlic and gravy are super-drinking, and it's the end of a bowl of rice. It's a piece of sauce salted up a few years ago. It's much better than the meat sold out there. It's a little more salted up each year。
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- simple
Steps for Garlic pork
1
Prepare raw materials
2
Squeeze the end of the head and wash it clean
3
(b) Scratch slices (which can also wash the steam pot for 20 minutes) are washed with hot water for 30 minutes
4
Ginger goes to Pitches and dry peppers are purified into silk
5
The boiler heats up the oil, and then goes down to the ginger-sniff
6
# The little fire is fried with meat #
7
It's not like it's a bad idea
8
(b) Fire in the garlic
9
(a) The death of the garlic and the introduction of a very fresh soy sauce
10
Put it in dry peppers
11
Put a little salt in it
12
(b) Disarm the fire
13
Enjoy it