Nanjian pig hands
By VicentaLakin
The southern breast is called red emulsions, which are made of red fermented soybeans, red curated rice, sauerkraut, etc., which are supported by complex fermentation, and contain a large quantity of high-quality protein and a variety of amino acids required for the human body, with a taste of fat and wine, and a little sweet. It's fragrance, it's odoury, it's a spleen starter. The southern pig's hands are common in Cantonese foods, which can be extended to noodles, powder bars, and quite often found in teahouses.
Recipe Recommendations
- pig hand appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- oil appropriate amount
- water appropriate amount
- South milk appropriate amount
- sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken powder appropriate amount
Steps for Nanjian pig hands
1
Simple material. Pig's hands need water
2
Hot pots, fragrance and ginger
3
There's a smell in the lower south
4
Throw the pig's hand in the open
5
Add other spices
6
Add a proper amount of water and cover and boil
7
Hot as soft as a pig's hand (individually acceptable)
8
Spray the onions, turn off the fire, go on