A sour cutter
By VicentaLakin
In winter, you can eat more than dumplings, a bowl of hot yogurt steaks, and the fragrance of the ribs is absorbed by sogs, appetizers, and sour feeling, which is a big hard food for winter
Recipe Recommendations
- sauerkraut 400 grams
- ribs 200 grams
- peppercorns a little
- onion ginger appropriate amount
- salt a little
- cooking wine a little
- soy sauce appropriate amount
- oyster sauce appropriate amount
- sour and salty
- stewed
- three-quarters of an hour
- simple
Steps for A sour cutter
1
A large pile of sour vegetables is essential。
2
The fragrance is washed and the water is flown and then dried in the kitchen paper。
3
My family doesn't like sour vegetables very much, they're a little sour, and once they try to fry them with peppers, and then they filter them out with peppers, leaving only oil that smells like peppers, and cooking them with this, which is not only fragrance, but also a lack of sense of gravity。
4
The boiler is hotned and put in the bottom oil, with onions of ginger powder, and then with the spices in the ribs, and with a little sip of wine. And then we add raw and platinum oil. It's not an old dish. It's too salty。
5
Add warm water and put it in sour. It's good to have no sour vegetables. After the fire starts, it's about half an hour slow。
6
I love spicy. I've got two chili in the middle. The standard is not that the ribs are ripe (of course the ribs must be cooked), but the soup juice is slowly absorbed, the pot is opened, the soup juice is available, but not much, and there is a strong sour flavor of gravy, with a small spoon, a little viscerality, a little sourness, a little sour smell of sour vegetables and ribs。
7
It's a dish that's enough to stimulate the taste buds