We're gonna have to make it
By VicentaLakin
When the Hubei people treat their guests, they like to have them fried with gravy, which must be scrawny, and when the steamed gravy is oily and transparent, it's gravy oil, and it's gravy, and it's sprouts, and it's so simple, and it's fragrance and fragrance. So even if it were a “nobility” vegetable on the market, people would be happy to buy it back as a “grain-screech” to solve their problems; even if they were away from home, they would never forget the taste of it。
Recipe Recommendations
- bacon 1 small piece
- Artemisia japonica 300 grams
- garlic 3 petals
- dried chili of 2
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for We're gonna have to make it
1
(a) Placing meat in open water
2
Washed bacon in the pot for 20 minutes
3
Steam meat is cut into pieces and other materials are prepared
4
(b) Hot pots, a little oil, and when the oil is cool, the meat slices go in and fry
5
Until the fat is transparent in the meat and the fat is micro-spilled
6
We'll go down to the garlic tablets and dry peppers and make them fried
7
When the scent is out, it's in the mudslides and in the fire
8
A small amount of salt tumbled and evened after a slight change in colour
9
Fill the bowl。We're gonna have to make it Make Tips
Since the meat is dried out outside, it must be washed out with open water and evaporated early into a spare tablet; 2. The hot boiler when the meat is cooked and the fatter on the plate is nuanced with transparent colours; 3. The muddled artemisinin is more ripe and it is not suitable to be burnt for long periods of time and can be added to the salt after a slight change in colour, but the salt tastes more heavy and less salt。