The money, the meat

By VicentaLakin

The money, the meat
"Chang Zhongying, my teacher, Mr. Hu, is one of Mr. Hu's specialty dishes, which is based on the cane, combines the heavy tastes of the North with the fine swordsman of the South, the head of the Bocing family, and becomes a famous dish for the Yang and the South

Recipe Recommendations

  • tenderloin 400 grams
  • ginger appropriate amount
  • onion appropriate amount
  • sweet sauce 50 grams

Steps for The money, the meat

  • Make The money, the meat step 0
    1
    The raw materials are, uh, onions, onions, ginger, sweet sauce
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    2
    Split onions into white and green
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    3
    Chon Yuzhi
  • Make The money, the meat step 3
    4
    The spinal cords use the next batch, they're thin, they're folded together, they're sliced
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    5
    They're washing it with water
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    6
    Thin dried water, then grafted, salted, tasted, slurryed, and then squirted with a proper amount of wet starch
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    There's a mouthpiece, under the white mat, on the green side, with spicy oil, and a ginger silk top
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    8
    The boiler burns up to 40% heat, the raisins fall apart, and then it's taken out
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    9
    Pick up the kettle, add the right amount of oil, put it in an onion pan, and then pull out the onions
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    With sweet sauce and spices, and then with flowers, soy sauce, salt, taste, sugar, fresh soup, and boiled for a moment, a thin twig, and then tumbled into the raisins, you can get out of the pot, and then you can get a proper amount of hot oil, a ginger lid, and eat

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