Kung Fu
By VicentaLakin
This week is the busiest week on the show, and spring evening performances must have been arranged at night to take up valuable rest time. No logbooks and recipes have been published for more than two months and have been lazy lately. Today we're going to have a little fried meat. Personally, it's better to have fried meat or fat. I've bought some special-class bouquets, too many skinny meat, and it's a bit worse to make a meal. Kung Fu, which is a super-simplified canyon, which is spicy and salty, and which, according to the chef, should have spicy and fresh in the sauce, and I didn't, and I replaced it with raw. Spicy, peppers and peppers are hot, so you don't have to show them。
Recipe Recommendations
- pork belly appropriate amount
- beauty pepper appropriate amount
- millet pepper appropriate amount
- coriander appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Kung Fu
1
Five flowers cut thin。
2
Pretty pepper chops in the ear, little pepper chops in the back。
3
The fragrance cuts four to five centimetres, a piece of wine, a piece of wine, a little fragrance, chicken, a proper amount of salt and sugar to the sauce。
4
Hot pots with cold oil, hot ones with bouquets of meat to fatty, and a little roll. (The trick: whether to make a pot or a salted meat, or any other dish that needs to be fried with bouquets, to fire the fat to the point of spitting oil and curling it up a little bit, the so-called “lamps nest”, at which time the meat is fat and delicious
5
It's not like we're going to be in the middle of nowhere。
6
Pour in the juice, down into the fragrance section, up the pan。