Four seasons of bean roasted ribs

By VicentaLakin

Four seasons of bean roasted ribs
The four seasons of soybean meat, the four seasons of soybeans, which are used to mix food and eat together, are like fertilizer boosters. But today it's the ribs, not the flowers, so it's not so greasy, it's relatively cool. Of course, the pork in the ribs or the rest of the area is your favorite. For this heavy-eat meat, I'd like to turn the last meal back to some noodles or noodles, which can continue to be cooked, like those made today, and eat directly as food. It's not boring to eat overnight food, it's easy to fix a meal quickly。

Recipe Recommendations

  • pork appropriate amount
  • green beans appropriate amount
  • onion two
  • garlic appropriate amount
  • octagonal one
  • cinnamon one
  • geranyl one
  • pepper appropriate amount
  • dried chili appropriate amount
  • sweet sauce 2-3 spoon
  • soybean paste 1-2 spoon
  • soy sauce appropriate amount
  • soy sauce 1-2 spoon
  • salt appropriate amount
  • rock sugar appropriate amount

Steps for Four seasons of bean roasted ribs

  • 1
    You can add it yourself, because you're out of ginger today. The chili is population-like, and I didn't make it very hot today, so I didn't put it much. I used the peppers from the north。
  • 2
    It's cold-watered, boiled for a few minutes, and can be boiled with a little ginger in the water, which helps to smell。
  • 3
    After extraction, the water is washed with warm water and the asphalt is replaced。
  • 4
    Pick up the kettle, get in the fire, get down on the ginger peppers
  • 5
    And then you're going down to the chops and you're going to burn
  • 6
    I'm not sure if I'm going to be able to do that。
  • 7
    In order to prevent the pan, add a little water and then two to three spoons of sweet sauce。
  • 8
    One or two spoons of Korean sauce can be replaced without or with soy sauce。
  • 9
    And then there's no meat in the water. I'm going down with peppers, cinnamon, fragrance, dry peppers, an appropriate amount of ice sugar, and raw smoke. The fire boils the small fire stew for 45-50 minutes。
  • 10
    And then you go down to four season beans, and you cook them for 18-25 minutes, and you wash them yourself, and I like them softer, so I cook them longer. If you want four season beans to be a little hard, ten minutes is enough. Put some salt in the pot and keep cooking
  • 11
    When the stew is ready, the root will start the fire and prepare the juice。
  • 12
    Before the juice, I made some soup with a spoon for the next day。
  • 13
    Then the fire lets it gather water。
  • 14
    You can have the juice as much as you like。
  • 15
    It's the way to cook noodles or stew. As I matured today with three to four minutes of lasagna, I boiled a pot of water from before and the rest of the four seasons of bean meat. In the case of sauerkraut, the succulent sauerkraut is first served with water, if necessary, and then when the sauerkraut matures, the remaining four seasons of bean roasted and cooked。
  • 16
    Water's on the bottom. Noodles are cooked and you can make a pot. If your noodles are more water-absorbing, add some hot water to the pot while you're cooking。
  • 17
    So that the halogen noodles that come out of the pot can be eaten directly, because they are halogen noodles, so the juice is not too much, and it is better to keep the soup thick as much as possible while cooking them。

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