I'm so sorry
By VicentaLakin
Recipe Recommendations
- dried bean curd 250g
- pork belly 100g
- garlic sprouts appropriate amount
- douchi appropriate amount
- millet pepper appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for I'm so sorry
1
- Preparation of raw materials: bean dry, millet peppers, bouquets and garlic seedlings
2
(a) Hot pots, with a little oil, and with soybeans, millet and garlic
3
The fragrance of the fragrance and the fragrance of the fragrances, which have been cut down, are the same as the fragrance
4
(b) Uninterrupted defoliation until the five flowers are finely oiled and the surface is slightly yellow
5
I'm going to have to go down there and get some scrawny pastry
6
I'm not sure what I'm talking about
7
Two or three minutes of cooking with a cover
8
Uncover the cover and add a proper amount of salt and peppers
9
It's a good idea
10
Add appropriate amounts of starch
11
The fire gathers juice, fills the plate。I'm so sorry Make Tips
1. When preparing ingredients, ensure all materials are cut into small dices so that the size is consistent, facilitating even flavor absorption and simultaneous cooking; 2. First, sauté the fermented black beans, garlic, and millet chilies, then add the pork belly and stir-fry until some of the fat renders and the surface becomes slightly golden; 3. At this point, add the dried tofu dices, then add an appropriate amount of light soy sauce and cooking wine, cover and cook briefly; add salt and other seasonings when 80% cooked; 4. Add the garlic sprout dices and stir-fry together, finally add an appropriate amount of water starch to thicken the sauce, and reduce the liquid over high heat.