The veal of pepper
By VicentaLakin
Piper pepper, also known as chili pepper. It is a specialty food in south-eastern Chongqing, north-eastern Guizhou, Hu Bei Chang, Eun-hing and Hunan Changde. It is shredded with fresh peppers (cream peppers), then mixed with powdered corn face, filled with a layer of pressure on the altar, with a line of ricin leaf or straw on the surface, and its mouth sealed and thrown down into the salt basin, and after a month became this kind of red, a little hot pepper. The recipe for pepper is rich and, in addition to individual steaming practices, can be combined with foods such as garlic seedlings, gravy and fatty intestines. Of particular note is the extraction of pepper steam, which must be no less than powdered meat. The sour and spicy taste of chili can reduce the greasyness of light meat。
Recipe Recommendations
- Zhaguangjiao 250g
- Steamed Meat Rice Noodles 30g
- ribs 500G
- dried lotus leaf 1 bunk
- Wild mountain pepper chili sauce 10g
- Yellow lantern pepper paste 10g
- Laoganma Water Black Bean 10g
- pepper appropriate amount
- Meiji Fresh Soy Sauce appropriate amount
- sugar appropriate amount
- cooking wine a little
- salty and fresh
- steamed
- an hour
- simple
Steps for The veal of pepper
1
Material ready. Battery water spare。
2
It's hot in the pot。
3
Put the pepper in the peppers。
4
A little water. Keep going。
5
And refuel properly. A little water, a little gas. Over and over。
6
Add rice powder and a small amount of water to continue to boil。
7
Scrambled to the pancreas soft, colourful yellow。
8
It's really nice to mix the platinum with the appliance and the sauce. And wrap the ribs in it。
9
A layer of tin paper under the steam cage。
10
We'll wrap the leaves around peppers and ribs. Put it in tin paper. It's 1 to 2 hours in the pot, so don't worry about it。