Spicy Ridge

By VicentaLakin

Spicy Ridge
Last year, when I ate a precipitous ridge of pepper salt, which I and my family both found particularly delicious, soaky, fresh peppers and very beautiful products, I snuck it into my head and made it myself today, but I made two tastes of it, and it was so hot. By the time I put the spicy back on the ridge, the two of you would have eaten the ridge pretty well. In my opinion, sometimes a very picky eater is also an amateur food critic! But to be good, it takes time and patience, but for me, even in trouble, I enjoy the whole process, and I'm tired and happy! That's the joy of cooking, and people who don't know how to cook。

Recipe Recommendations

  • external loin 200 grams
  • bread crumbs
  • sweet potato powder 50 grams
  • eggs of 2
  • onion 10 grams
  • dried chili 10 grams
  • chili noodles 5 grams
  • pepper noodles 5 grams
  • salt 3 grams
  • cooking wine 3 grams
  • Jiang 5 grams
  • pepper 3 grams
  • MSG 3 grams
  • pepper 3 grams

Steps for Spicy Ridge

  • 1
    Get a bag of bread
  • 2
    Three bowls of breadbread, red potato powder and two eggs scattered into eggs. Liquid
  • 3
    Dry peppers ready
  • 4
    The spinal pelvis is thin with a knife
  • 5
    If you cut it, it'll be fine, 'cause it's gonna be too big to blow up
  • 6
    Wine, pepper powder
  • 7
    Put gingers and a proper amount of salt in the meat
  • 8
    Dry peppers go through it with fresh water, so it doesn't blow too much
  • 9
    In 20 minutes, you'll have to put the pickled silk in the red potato powder
  • 10
    Put it in the egg fluid again
  • 11
    And then you put it in the bakery, and that's it
  • 12
    So wrap up all the flesh, and make sure it is even. It's a little slow, my dears, and it's taken me half an hour to get this finished
  • 13
    And then cut the bubbling dry peppers and cut the ginger
  • 14
    Hot pans of cool oil
  • 15
    Turn the fire down when there's a small bubble in the oil, so you can try the next one
  • 16
    It will also be blown in one by one, and it will be turned over with chopsticks, which will soon come out, because it will be particularly easy to scrape, so that it will blow up all the meat bars, the first time I will blow up. Then, when the temperature gets warmer, half of it goes down to half-cooked meat bars, and we go back to the pot and then we get the pan
  • 17
    You can eat it if you want
  • 18
    Then we'll do the spicy ones. Leave a little bottom oil in the pot and put it in the dry chili and ginger spicy
  • 19
    When chili is slightly colored into amber, the other half will be blown to half-cooked meat bar, and it will be evened, and the peppers and peppers will be put out of fire
  • 20
    We'll eat with the little onions

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