Sichuan's face
By VicentaLakin
Dole likes noodles all the time. I love them today. I don't know what they are. I call them meat noodles. He learned it from a grandmother. He's from Chengdu. But I have to say, Chengdu's noodles are really good. I ate them every day the last time I went to Chengdu. Well, I have to admit that I'm still a stale person, not so much salt, but I like to be a spicy person。
Recipe Recommendations
- pork stuffing appropriate amount
- noodles appropriate amount
- broken rice sprouts appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chives appropriate amount
- Pi County bean paste appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- broth appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Sichuan's face
1
The hot pot cools, burns peanut oil to 50% heat (with a slightly larger amount of oil, soybean bean bean sauce and meat petals all fragrance), goes to the middle of the fire, pours it into soybean bean bean bean bean beanie, and makes the spices slowly。
2
The bean petals are fragranced, and they're cooked。
3
When it's completely dispersed into meat particles, put it in gingertails
4
You can smell garlic in 5-10 seconds。
5
Finally, it was put in a ready crumb with three minutes of fire. Turn off the fire. Eat
6
Make the bottom juice, not too much. There's a bowl bottom. Prepare a bowl of noodles, with raw, chicken, pepper, onions, soup (or water)。
7
Boiled noodles. When the face is ripe, it is extracted into a bowl of bottom juice (choice whether the noodles are overwater according to demand)。
8
Put the cucumbers on, the meat haler, the vinegar, and eat