The real Sichuan meat returns to the garlic seed
By VicentaLakin
It's easy to cut a little toad's fat and skinny, wash it in the water, and put it in the kitchen, and put it on the pan until it's a little hard to fit through, so we can put it in a white carrot or a cabbage, and then we can put it in the kettle, and then we can put it in the kettle, and we can put it on the face so that it doesn't burn, and we can see it in the fire. Now you can put it on the soybean sauce before it's too high, and then you can make a pot when it's ready. It's a good day's work
Recipe Recommendations
- bacon
- bean paste a little
- caitou 2 pieces
- garlic sprouts
- salt a little
- slightly spicy
- fried
- ten minutes
- simple
Steps for The real Sichuan meat returns to the garlic seed
1
If you're about to cook, you can put it in the head or a carrot. A little ginger chips in the soup。
2
Scratch the boiled gravy, so thick it's too thick to eat. The gravy must be cooked
3
Garlic saps with a knife and slashes with a knife and separates it with garlic。
4
A little bit of garlic leaves
5
We have to separate. That's enough for two people
6
I pour oil into the vegetable oil, it's hot until there's no bubbles
7
The last left hand takes the lid before the meat, because it's better to turn off the fire before it's too hot
8
Until the meat changes into the soybean corset with the soy sauce in the oil, it doesn't taste like raw soybean corset
9
Put it in the garlic head and get fired
10
Until the garlic is ready
11
Put a little salt in the garlic leaf, don't put too much salt in it, because the gravy and the soy sauce all smell like salt
12
All right, the real Sichuan meat comes back to the garlic seed, but it's easy