A three-gauge with meat
By VicentaLakin
PAPA BROUGHT IN A BUNCH OF EGGPLANTS, THREE COLORS, AND A BUNCH OF PEPPERS, LONG AND SHARP. I WAS MOANING. PAPA MADE SOME PEPPERS FOR APPETIZERS THAT NIGHT. I GOT THREE DIFFERENT COLORS FOR THE MEATLOAF. IT CERTAINLY TASTES GOOD! MY EGGPLANTS ARE NOT FISH FRAGRANCES, BUT SAUCE FRAGRANCES! HERE WE GO。
Recipe Recommendations
- eggplant three
- pork a small piece
- chili two
- bean paste appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- starch water appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for A three-gauge with meat
1
The main materials for preparing the trigamel for roasting of meat: one for each of the three colours of eggplant; a small piece of pork I have cut to pieces; peppers, ginger and garlic (cleaning of peppers, ginger and garlic and cutting of fine grains)。
2
Wash three eggplants and cut the roller。
3
The boiler is hot, a little oil is put in, and the eggplant is too soft to get back。
4
There's bottom oil in the pot, and the meat is in the pot, and it's half ripe。
5
Pushing the meat to the side of the pot, into peppers, garlic and ginger。
6
With pepper, garlic and ginger, soy sauce goes on。
7
Once a little water was burned, the eggplant that had previously been softed was put in and sugar continued to burn。
8
Salin, medium fire boils until the eggplant is soft, and starch juice is thick。