Meat and potatoes
By VicentaLakin
Today I'm going to make a gravy-stealing potato, or use a friend's ginseng, the Royal Five. These two pieces of meat from friends, they're beautiful! They say, "Four flowers, flowers, and meat." That's the "Seven Layers of Flowers." One layer of thinness is evenly distributed, and the colours are extremely attractive. One of them, with a brittle bone, looks at the spit? I thought it was so beautiful that I had to steam it once to eat it. It's not too salty, but it's rich. And the potato absorbs the fat and aroma of the gravy, soft face, ready to enter, so this dish can be a meal and count
Recipe Recommendations
- Xiangxi bacon 200g
- potatoes of 4
- green and red pepper a little
- garlic a little
- sesame oil a little
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Meat and potatoes
1
(b) Prepare various food items, and wash the meat with warm water in advance and dry the surface moisture
2
Slice the gravy, and as thin as possible
3
potatoes cut thick, about 3 cm thick
4
(b) Placing the gravy and potato chips on a plate
5
(b) Cover the plate with a shampoo and then stick a few holes with a toothpick
6
(a) A steaming pan, with a steam on the fire and a small fire evaporating for about 20 minutes, until the potatoes are soft and can easily be punctured with chopsticks
7
And out of the pot, with garlic and pepper, and with a little soy oil
8
It's good to mix, preferably gravy, potatoes, garlic, paprika at the end, and tastes and tastes are the best。