I don't know
By VicentaLakin
The mud is a local specialty. The biggest selling point for this dish is spicy beauty and improvisation. I can't miss a good meal! When I was a kid, that's what Dad did. It's an ancestral dish。
Recipe Recommendations
- Loach appropriate amount
- Taros appropriate amount
- geranyl 3g
- cinnamon 5g
- octagonal 5g
- chaotianjiao 5g
- ginger 5g
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- medium spice
- stewed
- half an hour
- ordinary
Steps for I don't know
1
Prepare a proper amount of taro, clean up。
2
Purge the turquoise, put it in the larvae, make it ripe。
3
Scratch the tart, cut the pieces。
4
The mudslides floated for four days, changing water every half day. The change is clear。
5
Prepare the spices: peppers, ginger, guacamole, eight horns, fragrance leaves。
6
The oil is boiled and poured into the sky peppers, ginger, cuisine, eight horns, fragrance leaves, and the fire continues to boil until it smells。
7
When oil heats up to the 5-6 layers, cold water, wine and sauce are injected into the pot。
8
While the water in the pot is cold, the mudslides are quickly poured into the pot with a leak. The mud can swim in cold water for roughly a dozen seconds, and it is then quickly covered. Turn the little fire and boil the mud, slowly. It's the prettiest mud in the world. It's a process where mud jumps in the pot, and it's gonna have to hold on to the top。
9
When the mudslides were boiled to death, the fire turned the water out of the pot. And then you pour into the potato, and you cook it for 20 minutes. And then we'll turn the little fire stew for 10 minutes. The essence of this dish lies in the impurity of the entrance, so the mud has to be made softer。
10
Make a good muddock, pick up a pan。