Quite a bit

By VicentaLakin

Quite a bit
We people like to call them soybeans, which are mainly made of soybeans or soybeans, using the role of quagmire or bacterial protein enzyme to decompose soybeans proteins to a certain extent, by salting, drinking, drying, etc., inhibiting enzyme activity and slowing the fermentation process. The variety of bean bean bean bean bean bean bean bean bean bean bean bean bean and soy bean bean bean bean bean bean bean bean bean bean bean bean and soy bean bean bean bean bean bean by taste. Smoky, salty. It's the lungs, the stomach. Efficacy and stomachs, decompression, detoxification, go to the cold. E: Bean bean bean bean is a regular home dish, which is good for cooking fish. The bean is another medium of medicine, cold cold, cold fever, cold headaches, sneezes and abdominal vomiting. The breast is sore and the heart is sore。

Recipe Recommendations

  • fragrant dried 500 grams
  • pork leg 300 grams
  • douchi 2 tablespoons
  • garlic 1 clove
  • oyster sauce half a spoonful
  • MSG appropriate amount
  • salt appropriate amount

Steps for Quite a bit

  • Make Quite a bit step 0
    1
    300 grams of garlic for a fragrance of 500 grams of beans and 2 spoons of pork leg: half a spoon of salt and a fine amount of pepper salt
  • Make Quite a bit step 1
    2
    Wash the meat and the fragrance and cut the slices, and the garlic cut the rest。
  • Make Quite a bit step 2
    3
    Put the fat in the pot and make the oil, and pour it into garlic。
  • Make Quite a bit step 3
    4
    The soybean drums are coming out. I don't know.
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    5
    Inverted skinny meat and curded color。
  • Make Quite a bit step 5
    6
    Pour in the fragrance。
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    7
    Infusion of oil。
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    8
    Fall into the salt。
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    9
    .
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    And before the pot comes in, the pepper salt is even。
  • Quite a bit Make Tips

    * Don't cut the dried tofu too thinly, otherwise it won't have the flavor of dried tofu anymore. * Stir-frying with lard makes it more fragrant and tastes better. * Vegetable oil can be used if you don't like lard.