The dry beans
By VicentaLakin
Four season beans are an alias for beans, and beans are a growing species of beans. It's called beans, lentils, bean bean bean, etc., for a year of grass. In Zhejiang, the name is Zhejiang, and in the north it's Zhejiang, and in some China-China regions like Sichuan it's called Zhejiang, one of the most common vegetables on the table. It's good for people to do it alone, with meat, with meat, or with crumbs。
Recipe Recommendations
- beans 200g
- minced meat 60g
- starch appropriate amount
- cooking wine appropriate amount
- fresh soy sauce appropriate amount
- onion appropriate amount
- Jiang 2 tablets
- garlic 2 cloves
- vegetable oil appropriate amount
- pepper appropriate amount
- chili of 6
- sugar appropriate amount
- salt appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for The dry beans
1
Bean-blank clean-up with hands
2
The meat wash is clean and shredded
3
The wine, the starch, and the sauce
4
I've got a little too much to eat
5
Get the peppers and the peppers. The peppers are cut with kitchen scissors
6
Put the right amount of vegetable oil in the pot, put the bean horns in it, and cut the oil
7
Fry to the surface. Take out the spare
8
Leave oil on the bottom of the pot and put it in the onion
9
Put it in the salted meat
10
How many times did you put the pepper and the chili
11
Put it in the soybeans
12
Put in the right amount of salt
13
It's a little bit old if you don't think it's heavy enough
14
Done
15
Done