Tea and salami
By VicentaLakin
In the Hunan countryside, smoked pig intestines, without any smell, are added to the refined tea oil, and there is a unique smell of smoke when the pot comes out. Weenie's gold and butter, red pepper's beautiful and garlic is so beautiful. It's a tunnel that tastes like food。
Recipe Recommendations
- Smoked sausage 100 grams
- red pepper of 5
- garlic of 5
- douchi 1 scoop
- tea oil 1 scoop
- salt 5 grams
- chicken essence 3 grams
- medium spice
- steamed
- ten minutes
- simple
Steps for Tea and salami
1
(b) Smoky sausages from rural farmers, which are boiled with water for 10 minutes to remove odor and greasy oil
2
Weeds, peppers, garlic in the mud, and a few beans
3
(b) A layer of sausage and a layer of pepper so that it can taste easily
4
Salting
5
Chicken sperm
6
A spoon of tea oil
7
(b) 10 minutes after the addition of the valve to the steam or pressure pan
8
Out