I'm so sorry
By VicentaLakin
It's a shame to have a picture of the face when you came to order. I don't know if the phone's hot or not, but I lost some pictures of my cooking. No face, so, just a shame. It's just that you don't have the usual material, but instead you use the material you have in your home, not just the usual, free play, but the other way around
Recipe Recommendations
- pork belly 250g
- garlic moss 150g
- carrots 150g
- green pepper 50g
- black fungus 50g
- frozen tofu 80g
- oil appropriate amount
- salt appropriate amount
- mature vinegar appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- hot and sour
- braised
- an hour
- ordinary
Steps for I'm so sorry
1
Skinny pork, cut to the same size
2
Carrot and garlic, cut to the same size
3
Chili slices
4
Moose needs a bubble hair before cutting
5
It's hot, it's hot, it's fat, it's yellow
6
It's time to do something about the food
7
If the carrot gets softer, you can put it in the garlic
8
Then there's green pepper, and this is the time for proper salt
9
When garlic is greener, put it in blackwood
10
Once the above-mentioned material is in place, it will be ready for 1 and 2 minutes, at which point it will be placed in vinegar, cooking for about 20 seconds, and then in water (preferably hot water) to be added to the raw and other spices, at which time it will be possible to try to be salty and then adjust the amount of the raw and the salt。
11
When the fire breaks open, it is put in frozen tofu, which is made of its own tofu, which is frozen, and then boils again, and changes the fire, so that the soup becomes a little thicker。