Chestnuts
By VicentaLakin
Spring's coming soon, and everyone's interested in local spring foods, and what's that? The following is a detailed description of what is a spicy cuisine to give you a comprehensive picture. It's a local specialty, and it's not good, but it's more mustard than mustard. It's between the heart and mustard, it's sweet, it's mustard and it smells like mustard. It's nice, it's like, "everything comes back," and it's like, you know, it takes a bath in the intestines and it clears out the stomach fires that have sprung over the years。
Recipe Recommendations
Steps for Chestnuts
1
Oxygen water。
2
Clean up the good drains。
3
The casserole boils the water and puts it in the ribs. The fire opened and turned into a small fire, covering the lid for about an hour。
4
When you're making ribs, you can wash spring vegetables, wash them, cut them, and split them into stem and leaves. The asphalt is ready。
5
Get the well-made ribs out of the pot。
6
Hot oil in the pot (spring oil is better and can be used, but there is absolutely no pork oil). Heated with garlic。
7
Put it in the tuber a few times。
8
And pour in the leaves。
9
Soften the vegetables so that they can extract the tar and remove the silt from the fire。
10
In the casserole. With boiled rib soup。
11
Influencing salt by taste。
12
Put the ribs together in the casserole, the fire boils into the middle of the fire, and we can make it soft. If you like softer ones, you can make them longer。