Garlic white meat
By VicentaLakin
Garlic is a classic canonette, fat, not greasy, sour, spicy, sweet, plus the cucumber mix, which is perfect
Recipe Recommendations
- pork belly appropriate amount
- cucumber appropriate amount
- soy sauce appropriate amount
- Tile jar vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- Ginger and garlic paste appropriate amount
- pepper noodles appropriate amount
- sesame oil appropriate amount
- Sesame red oil pepper appropriate amount
- pepper oil appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- peppercorns appropriate amount
- ginger slices appropriate amount
- onion knot appropriate amount
- chives appropriate amount
- liquor appropriate amount
- hot and sour
- mix
- an hour
- ordinary
Steps for Garlic white meat
1
Clean up the scabs。
2
A cold-water pot with onions, ginger chips, peppers and a spoon of white wine。
3
The fire broke open, boiled until it was dead, then immersed in the raw soup for about 20 minutes。
4
It's better to get cooled with cold water。
5
Cut the cooling good five flowers into thin。
6
The cucumber washes its head and ends, and scrapes it into pieces。
7
The cucumber washes its head and ends, and scrapes it into pieces。
8
Onions are washed clean and shredded, ginger and garlic made mud。
9
Three spoons of raw smoke, half a spoon of salt, two spoons of balconies, one spoon of sugar, one spoon of perfume, three spoons of sesame pepper, two spoons of pepper, one spoon of pepper, one spoon of flavor and one spoon of chicken。
10
A piece of cucumber is taken, and a piece of cucumber is made of rolls, until the cut and cucumber are covered in rolls and rolls。