It's red meat
By VicentaLakin
Recipe Recommendations
- pork belly appropriate amount
- cooked taro of 5
- quail eggs half a catty
- rock sugar a little
- onion ginger garlic appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- dried chili appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine a spoonful
Steps for It's red meat
1
- Prepare onions of garlic, eight horns, dry peppers, and wrap them in rags
2
The boiled quail eggs are cooked for five minutes to get in and out of the cool water, peeling skin, cleaning the kitchen paper towels and draining water, blowing it into the hot oil and making it to the yellow。
3
Potatoheads, rollers, spares; garlic, musculars; red roasted meat is reserved for me last night and can jump directly into step five; if not, refer to step four。4
The whole bouquet of meat is washed with boiling pots of water, the flesh is bled white and smudged, and the warm water is purified with a small platinum; the cold oil in the pot is smelt to a little yellow, and five fragrances are fried, with onions of garlic, eight horns continue to screech, and then pours into old smoke, one and two, a small amount of wine, two and four times the meat, and a little pepper bag, and a little fire stew in the ginger for 30 minutes
5
The hot oil is put in the onions of garlic, eight horns, dry peppers, in the eight horns, in the spare five flowers, and in the appropriate amount of pasta, and twice as much as one to two
6
Put in the fried eggs of the tiger-skined quail and put the food in the sauce
7
I'm going to add twice the meat, and I'm going to bring down the pepper pack and two gingers with a 5-10 point kettle
8
When you've just had no food, you'll be able to get a cut tart
9
It's got salt, chicken, two-thirds garlic and a fire. Exploding, spilling the rest of the garlic, done. It's delicious