I'll bet you that
By VicentaLakin
Recipe Recommendations
- bacon 1 small piece
- cauliflower half a
- green pepper of 2
- garlic 3 petals
- douchi 1 teaspoon
- dried red pepper of 2
- steamed fish oyster sauce 1 tablespoon
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for I'll bet you that
1
First, the gravy is washed and evaporated in a high pressure pan for 10 minutes
2
The bouquets were made into small ones, washed and put in the water with salt and a few drops of oil
3
Hot pots, with a little oil and a slice of gravy
4
(b) To continue to be made of fatty oil when it is fired into garlic, beans and peppers
5
I'm not sure what I'm talking about
6
(b) Add some steamed fish oil to the fire
7
(b) Add the pepper part to the fire and turn it into the pepper section microsoft
8
Pick up the pan。I'll bet you that Make Tips
1. Cured pork is salted and air-dried, so it has a layer of dust on the surface; be sure to wash it with warm water first and then steam it; 2. I used regular cauliflower, which takes longer to cook, so I blanched it beforehand; if you use organic cauliflower, it cooks faster and you can skip the blanching; 3. It is best to choose cured pork with a balance of fat and lean meat; add a little oil and stir-fry it first to render the fat, so it will be more fragrant when stir-fried; 4. Since cured pork is quite salty, do not add extra salt; just add a little steamed fish soy sauce midway to adjust the salinity.