Scorch
By VicentaLakin
Many years ago, Pudong traditional foods were unburned for many years, and the taste of the year was retweeted by the airing of Point Two. Descendants, also known as mussels, are the result of the drying of the cranium, which is of high nutritional value and taste. This dish is rich in meat, fresh seafood, fragrance, soybeans, soybeans, and cabbage draws on all the fine tastes of soup。
Recipe Recommendations
- mussels 100 grams
- pork belly 250 grams
- water chestnut 250 grams
- cabbage 500 grams
- dried bean curd of 3
- soy sauce 1 tablespoon
- oil 1 tablespoon
- soy sauce 1 tablespoon
- ginger 15 grams
- water 500 grams
- salty and sweet
- stewed
- half an hour
- simple
Steps for Scorch
1
Two hours for a pickle. Cut the filament in the middle
2
Preparatory foods: crumbs dry, graft cut, large cabbage cut
3
Hot and hot in the pot, ginger, meat, freshen up, fried, wine, dried beans, old and dry, fried, water, water, boiled open, boiled in the fire for 15 minutes, cabbage, sugar, lids for 15 minutes
4
It's a fire. It tastes goodScorch Make Tips
You can use a little more sugar; reducing the sauce is very important.