It's a red burn
By VicentaLakin
I suddenly want to eat meat, but I'm a little fat, and I don't like to make it, so I'll buy a little rib and a few eggs and dry beans, and then I'll show you the steps
Recipe Recommendations
- ribs appropriate amount
- crescent bone appropriate amount
- eggs appropriate amount
- dried cowpea appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- rock sugar appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cumin appropriate amount
- pepper appropriate amount
- Hawthorn slices appropriate amount
- edible oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
Steps for It's a red burn
1
(b) The ribs and moonbone are covered with water, which is then filtered out
2
(a) The boiler is filled with fresh water, which is used to sow, with hot water, and is filled with onions, ginger chips, garlic, chickens, salt, red burning, sugar and pepper powder
3
Remember to flip in the middle so that the meat can be salted for half an hour
4
(a) During the period of pickled ribs, a few eggs are boiled and shelled
5
And when it is salted, it will be ready for the stew, with fragrance leaves, eight horns, peppers, little fragrances, and mountain slices
6
Once the pelvis is made (it is convenient to separate the pelvis and the pickles for a while) it will be able to get a boiled casserole, a boiled casserole, a little fire, and a smelt of ice cream until the sugar is out
7
When the sugar color is high, the broken ribs are evenly laid in the pot
8
(b) Pour the separate pickles in step 6 into the pan and add eggs and dressing bags after skinning
9
(b) Add a sufficient amount of running water and burn the fire and turn the stew
10
(b) Breaking dry beans with hot water during the stew
11
And when the soup is not much, put the bubbling beans in the pot, and as much as possible in the soup, and continue to stew
12
After the crumbs rotting, the fire gathers the juice, then a little salt and chicken concentrate, so that it may come out