Scorch
By VicentaLakin
The platinum is a delicious vegetable discovered in these two years, and the price has changed so cheaply that my family has a five-dollar early market. In addition to cooling, tin-paper roasting, I found that the sauerkraut is also delicious, and that it tastes nice and greasy, and it's perfect for hot and unattractive summers. It looks like trouble, but it's simple。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scorch
1
Pork chopsticks cut thin strips (which can also be sliced thin, but faster) and better when they are eaten in the same shape. It is recommended that the pig be slender, because the food taste is still clean
2
Ginger slices
3
In the meat, five powders, pepper powder, ginger powder, white pepper powder, wine, soy sauce, platinum oil, dried starch and a small amount of vegetable oil are added, and both ginger tablets and dry peppers are mixed. (The more the sauce gets, the better the chili will make the food spicy, the more spicy it must be, the less the noise will be, the less the starch will be, the less the sticky when it comes to vegetable oil
4
Pelicans are washed, skins are removed, roots are strangled
5
Slash inches, as shown。
6
It's oiled in the pot, and it's hot, and it's rinseed。
7
When the oil is out of the pot, it's put in the accelerator, a little bit of water, a little 2-3 minutes, and a little vinegar drops in front of the pot。
8
Let's eat. Tasting vegetables and fresh veggies intersect, even in summer with appetite。