The trap
By VicentaLakin
I'm a Su-bei, and one of the foods that I have to cook when I'm a kid is a pickle, and almost every meal table in a family. It's kind of a big dish when it's stuck at home. It's usually a lot better when you're in the house. Because it's easy to store even if they make more. And there's a variety of foods. When I was a kid, every time my dad made a clamp, I helped out in the name of it, actually ate. It's a blowout. Now that I've grown up, my husband and I live together for work. I don't go home until I have a little vacation. It's very rare to see a pick-up. It's good to do what you like. My husband's been saying he'd like to have a bite. Give him a taste on Saturday。
Recipe Recommendations
- pork appropriate amount
- lotus root appropriate amount
- flour appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- eggs appropriate amount
- sugar appropriate amount
- pepper powder appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for The trap
1
Pork chops to pieces, onions of ginger eggs mixed in one direction and clockwise. Power
2
A proper amount of wine, raw smoke, americium, salt, sugar, pepper powder, pepper powder, chicken concentrate and a proper amount of perfume will be added up. Clean up the slices, be careful when you slice them. Don't cut the first knife
3
And thrust the meat into the blades, and fill each of them with flesh. Flour with water and paste. Put the clamp in the paste. The boiler heats up, 80% heat, and it burns。
4
The fried clamps can be eaten in their original taste, or they can be sprayed with pepper salt, or they can be made of sweet vinegar, ketchup-like sauce, covered in the brittle clamps。
5
It's a lot of one-time work, so you can put it in the freezer and eat it. Back-to-back picks are even more crumbs。