The twig
By VicentaLakin
It's been 200 or 300 years. It is famous for its colour, shape and taste. The method is to cut the pig's skinny meat with a crossbrush and slash it into a slash. Due to the proper depth and width of the luminum, the blast is condensed into a luminum twig with ketchup, vinegar, sugar and sauce. In the case of family stubby meat, it simplifys and is more suitable for cooking in ordinary households. As I said before, father's best dish is drunk ribs, and mother's best at traditional cuisine. At every family meeting, the mother must show her food, which we have for many years, and which we have not had enough to eat for our children, and the children are more than happy. In particular, Xiao Woo, he has always determined that Grandma's twig meat is better than the taste of all hotels。
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for The twig
1
It's a small piece of rib, salt, egg and groundnut
2
Half an hour
3
It's all right
4
Onion cutting particles
5
The sauce is a quarter of a spoonful of sugar and half a spoon of ketchup, and then a little bit of salt, pepper powder and wine is added to garlic for pickles
6
Hot pot
7
It's about 70% hot and it's blowing up
8
Blast it up and put it in the remnant
9
And quickly put the fried pieces of meat into the pickled juice, and spread onions
10
Combination. Put a lid on it