I'll take care of it
By VicentaLakin
IN THE EARLY DAYS THERE WERE GINGER SPROUTS ON THE STREETS, CATS BOUGHT A POUND AND CAME HOME TO MAKE GINGER. THE DAY BEFORE YESTERDAY, THE LG ASKED WHAT THE CAN WAS. IT WAS ONLY THEN THAT THE JAR WAS NOT EATEN, AND IT WAS USED TO FRY THE BELLIES OF PIGS, A SOFT AND SMOOTH MEAL, AN APPETIZER, A FAVORITE FAMILY。
Recipe Recommendations
- pork tripe tip 120 grams
- pickled ginger 50 grams
- pickled pepper of 5
- green and red pepper 20 grams
- ginger and garlic 10 grams
- parsley 30 grams
- edible oil appropriate amount
- salt 0.5 teaspoon
- sugar 1 teaspoon
- soy sauce 1 teaspoon
- oyster sauce 1 teaspoon
- pepper a little
- cooking wine 1 teaspoon
- starch 1 teaspoon
- medium spice
- explosion
- ten minutes
- ordinary
Steps for I'll take care of it
1
Prepare food。
2
Except for peppers, all other foods are cut by silk。
3
Pigs use ginger, salt, sugar, wine, powder, oil pickled。
4
Prepare a bowl of juice
5
Pick up the pot, heat it up, put it in oil, and fry the belly。
6
When the belly is clearly starting to curl up, all the other supplements are added to the spices。
7
Cook into a bowl of juice。
8
Quick-fried, you can get out。I'll take care of it Make Tips
1. The stomach tip is the part of the pig stomach with the thickest meat, and it offers the best texture when stir-fried. 2. The pot must be heated to scorching hot before adding the stomach tip, as this is a style of rapid-fire stir-frying.