I've got a lot of meat for you
By VicentaLakin
In our Sichuan salt kiosk country, in the town, every year in the month, our families kill pigs with salt, salt with white wine and then dry it, and it's also called the wind-breathing meat, which is either fried or steamed or boiled. The most important thing that I miss is "manipulated" with salt, especially with that fat, soybean-controlled rice, which my father used to cook for me
Recipe Recommendations
- carrots one
- pea 100 grams
- potatoes one
- green beans 50 grams
- bacon 200 grams
- potherb mustard 50 grams
- Jiang 10 grams
- salt 3 grams
- onion 10 grams
- garlic 10 grams
- rice bowl of 2
- salty and fresh
- other
- an hour
- ordinary
Steps for I've got a lot of meat for you
1
Take the four season beans out of the bands, potatoes out of the skin, carrots out of the skin, and wash them with peas2
Salted meat was immersed in water early to remove some salt3
Salted meat cut Ting4
Potatoes, bean cuttin, carrot cut flowers5
Ginger and garlic6
Three spoons of snow, and I'm going to have to say something, and I'm going to thank you so much for bringing me the snow from Anhui's home and for the jar of snow she ordered her mother-in-law to pick up alone7
The pot boils open, sets the amount of rice that you normally cook, turns off the fire and makes the soup thick, of course, and boils the rice seven times8
Then we'll use the slip basket to immerse the rice9
Heat, a little bit of oil on the bottom of the pot, a little boiler, a little bit of oil in the brackish platinum10
I'm gonna put a little bit of salt in the fire, but it's gonna be a little short, because we're gonna pour snow11
We'll throw it in the snow and add some water12
Then you pour into the two-metre meal, and you put chopsticks in your eyes13
Look how dense the rice soup is, white as milk, delicious and nutritious14
Time's up. We'll just have to mix the food with the food below15
Turn off the fire, fill the bowl, eat it, just a bowl of rice soup, and the rest of the food is gone