I'll rip up the meatloaf
By VicentaLakin
Look at an ordinary dish, but it tastes good. Use it as my opening。
Recipe Recommendations
- cabbage 300g
- bacon 200g
- onion 10g
- Jiang 10g
- dried chili 10g
- soy sauce 20g
- chicken essence 5g
- salt 3g
- spiced powder 3g
- slightly spicy
- fried
- ten minutes
- simple
Steps for I'll rip up the meatloaf
1
Cleaning, tearing up, whatever size, keeping the infarction part, it's good to be fired together。
2
The meat is too salty, cut small pieces, boiled with water, lots of water, so that the pot can boil out most of the salt in five minutes, and it won't be salty in the vegetables。
3
Cut the ginger, dry pepper wash, cut the little part. It's good to have the ginger slices, because you don't like the ginger-cooked food, so you can take the ginger out when it's about to come out。
4
Hot pots of hot oil, scabs of graft, long enough so that some of the meat will smell of fragrance, and when the meat is dry, the onions of ginger and peppers will continue to fry。
5
Down with five fragrances, keep making the spices。
6
When the scent is full, the next set。
7
Turn it over slowly so that every dish gets fired。
8
Put on soy sauce and chicken, salt。
9
Keep going, you have to get the water out of the dish, so it smells like dry casserole。
10
It's a full bowl of rice。