It's scrawny geisha
By VicentaLakin
There's only one piece of meat left in the sun a year ago, and you like to make congee with thin meat, with the veggies from the house, and it's fresh and burning. It's good for the stomach and fire after the year。
Recipe Recommendations
- rice two
- lean meat appropriate amount
- sai Yeung Choi a
- ginger two pieces
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- pot
- half an hour
- simple
Steps for It's scrawny geisha
1
All the food. Skin meat is immersed half an hour early and rice is more open for about 10 minutes。
2
Scratch it up and cut it up。
3
The rice is washed clean, the casserole is put in the casserole, with ginger blades and a proper amount of water used in the platinum (the casserole drops a few drops of oil first)。
4
Join the veggies 10 minutes before the porridge is ready。
5
It's about ten minutes before you add the proper salt。