Potatohead red meat
By VicentaLakin
Years later, eating with your family, loving mother's food, the best daddy's food, and I miss spending the night with my parents. At home, Dad would make a pole meat, a quadrilateral piece of meat. The locals call it the pole meat. It's about as much as you like red meat. This taro is the first to be made, usually radish, red leaf and dried red. Red meat, whoever it may be, absorbs the beauty of the flesh, and the fine fire is roasted slowly, and the entrance is ready, and it is not fragrance, and everyone loves it. And it's super simple. Do as you like。
Recipe Recommendations
- Taro 600 grams
- pork belly 400 grams
- stew 1 Pack
- chives 2 pieces
- ginger 2 tablets
- garlic 5 capsules
- soy sauce tablespoon
- soy sauce 1 tablespoon
- refined salt a little
- edible oil appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Potatohead red meat
1
Prepare food。
2
THE WIDTH OF THE TANGENT AFTER THE FIVE FLOWERS HAVE BEEN WASHED IS APPROXIMATELY 2.5CM SMALL BLOCKS. TACOS CUT LIKE LITTLE PIECES OF MEAT。
3
Get onions, bags, ice cream, garlic。
4
Oil in the pot, with ginger chips, onions and garlic。
5
Add five flowers to change colour。
6
Join the old smokes, squirm。
7
Add the taro fried。
8
Add a proper amount of water to the package。
9
Add ice cream, salt. Burn it and turn it down to the taro. Sausage。
10
Or a five-minute pressurized pan。
11
Just put garlic paste on it before you go out。
12
Load the bowl。