Dry casserole
By VicentaLakin
Dry casseroles, a traditional Han dish in Hunan, belong to the cuisine department, with the main raw material being cuisine; the craft is a dry casserole, with a sense of weakness, but with a full smell. They're usually a little bit more porky, but this time they're a little bit better, they're a little bit better, they're a little better, they don't taste good, they're good. My mom doesn't eat spicy, they're a few spicy peppers, they're a little spicy, they like spicy kisses. Soy sauce
Recipe Recommendations
- cauliflower 500G
- prawns appropriate amount
- oil appropriate amount
- salt appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- douchi appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dry casserole
1
Pick up a small one. Use the salt water for a little while, then clear the water and float
2
Add an appropriate amount of water cuisine to the pot
3
Prepare a proper amount of dry pepper, garlic slices, beans and fried shrimp
4
Add a proper amount of oil, garlic and pepper
5
Join the prawns
6
Join the soybeans
7
I'll put it in the bouquet, and I'll add a proper amount of salt before I go out