Scorch
By VicentaLakin
Recently, I've become increasingly fond of bitter melons, whether they're cooking soup, or scoffing, or with meat. The bitter melon, the one who likes it, will always find the fragrance, and those who don't like it, will simply ignore its inhuman suffering. Eating bitter melons, like a life of taste, in which there is always something less than what is desired, and in which, like a sweet feeling, there is no doubt that there is bitterness. But after all, the fragrance is the melody, and sweet is the end. Suffering is both feeding and understanding of life. So, Big Love。
Recipe Recommendations
- bitter gourd 2 pieces
- pork loin 200g
- dried chili of 2
- garlic 3 capsules
- soy sauce Half a teaspoon
- salt 1 scoop
- olive oil 2 tablespoons
- bitter taste
- fried
- ten minutes
- ordinary
Steps for Scorch
1
Prepare food。
2
The bitter melon washes off the white slices; the garlic slices; the ridge chords, with a little salt, raw and olive oil, and a ten-minute extraction。
3
The hot pot is cool, and the silk is quickly spread out with chopsticks, and when it changes color, it's available。
4
Garlic chips and dry peppers with bottom oil。
5
If it's dry, you can add a little fresh water. About two minutes, to the death of the bitter melon。
6
Pour in the good meat, bring in salt, set fire。
7
The finished chart。
8
The finished chart。