Squeeze and veal
By VicentaLakin
It's a regular sauerkraut. It's a regular soup and porridge. After the salty crumbs mixed with peppers, the taste rose, the tenderness of the crumbs and the taste of the crumbs. It's supposed to taste better with pepper, which isn't hot enough. It's just a little bit of what's left of the other dishes。
Recipe Recommendations
- pork 150 grams
- yellow pepper half a
- starch 10 grams
- cooking wine 1 teaspoon
- white sugar Half teaspoon
- mustard 150 grams
- onion 5 grams
- soy sauce Half teaspoon
- chicken essence Half teaspoon
- vegetable oil 1 tablespoon
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Squeeze and veal
1
Prepare the raw materials you need. Squeeze and wash
2
Creams, crumbs, peppers, slices
3
The silk is made for 10 minutes of starch, wine, raw pickles
4
When the oil burns in the pot, the onions burn
5
Joining the meats quickly turned into a color change. Out
6
Keep the bottom oil in the pot and add pepper to it
7
Two minutes for the gravy, then the pastry, even with chicken and sugar
8
Let's go
9
Completed Chart
10
Completed ChartSqueeze and veal Make Tips
It's salty enough. You don't need salt when you fire