The bean pepper comes back to the pot
By VicentaLakin
It's a Sunday break and my husband helps me cook at home, so I can take the time to get lazy, and I'm hungry for chowback meat, so my husband goes to the supermarket and buys a piece of fresh post-legged meat, which is a traditional canteen, and can be made at home. But my husband doesn't cook this much, so I'll teach you how to do it. It's a good meal. When we cook this dish, we like cold water, which helps to remove blood. But it's not the same as cooking, and it's necessary to roll down the pot to seal the water in it, and it's better to eat it. When it's fried, withseed oil, it's better to match the meat. The casserole has a reputation for the first dish of the canteen, and it comes back to the pot, and you don't think about it. It's one of them. It tastes dryer, it tastes spicy。
Recipe Recommendations
- pig hind legs 300g
- green onions appropriate amount
- Pi County bean paste 1 scoop
- bitter gourd appropriate amount
- pepper appropriate amount
- douchi appropriate amount
- Jiang appropriate amount
- white sugar appropriate amount
- soy sauce 1 scoop
- salt appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for The bean pepper comes back to the pot
1
We'll put it in a cold-water pan, boil it to the age of nine, and we'll soak it down to cool
2
And when the posterior's cold, the slices come out
3
Onions cut, ginger cut to the end
4
Slash the bitter melon
5
Precious slices
6
Heat, no oil, right in the back leg
7
I'll dump some extra oil in the pot. I'll leave a little more oil
8
When the scent comes out, put the pepper in the fire
9
Put your back leg back to the frying pan
10
I'll put half a spoon and a spoon of wine in the pot
11
Pumps of bitter melon are poured into the pot, evenly, and salt is sufficient if necessary。