Come back to the pot

By VicentaLakin

Come back to the pot
The refilling meat is characterized by unique tastes, red colours and fatness. It means cooking again. It's so delicious, it's so hot, it's so hot, it's so hot, it's so hot, it's so hot, it's so hot, it's so hot, it's so hot, it's so hot

Recipe Recommendations

  • pork belly 200g
  • green garlic appropriate amount
  • carrots appropriate amount
  • Pleurotus eryngii appropriate amount
  • Pi County Douban appropriate amount
  • green pepper appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • onion appropriate amount

Steps for Come back to the pot

  • Make Come back to the pot step 0
    1
    Preparing materials, a piece of meat, apricot mushrooms, garlic, peppers, etc
  • Make Come back to the pot step 1
    2
    Five flowers boiled for about 20 minutes with chopsticks
  • Make Come back to the pot step 2
    3
    All kinds of material washed, sliced, greasy
  • Make Come back to the pot step 3
    4
    You put oil in the frying pan, you put meat on both sides
  • Make Come back to the pot step 4
    5
    We'll have a spare plate
  • Make Come back to the pot step 5
    6
    The rest of the fried meat, the oily onions
  • Make Come back to the pot step 6
    7
    Join the soybean sauce
  • Make Come back to the pot step 7
    8
    Add carrots, peppers, apricot mushrooms
  • Make Come back to the pot step 8
    9
    Join the meatloaf, evenly, join the raw sugar
  • Make Come back to the pot step 9
    10
    Join the garlic seed, turn it up, and when the garlic breaks, we'll get out
  • Make Come back to the pot step 10
    11
    It's dark at night. It's not very good, but it's still bright

    • Come back to the pot Make Tips

    1. Choose pork belly with three layers for better flavor. 2. Pixian bean paste is naturally salty, so add salt in moderation or omit it.

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