Scranches
By VicentaLakin
WE LIKE TO HAVE SOY SAUCE AT HOME. IT'S DRY
Recipe Recommendations
- dried bean curd 200g
- pork 200g
- celery 1 piece
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- Pi County bean paste appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Scranches
1
(b) Porks are washed and cut into slices of meat; they are pumped into raw, starch, perfumed, evenly mixed and salted for 10 minutes
2
(a) Dry-cleaning, slashed and thin strips
3
celery removes the old leaves, washes and cuts
4
(b) Onions are washed separately and cut to pieces
5
(a) Incubation of a suitable quantity of oil and heat in the hot pot, and placement of meat tablets into the pan, and decorating of the luminum to a different colour
6
I'm going to have to put on some onions
7
Put red oil in bean petal sauce and two minutes in dry and roasted
8
put it in the celery section and flip 20s
9
Inverted white sugar, proper salt, chicken concentrate, evenly deliated。