Hot sauce
By VicentaLakin
When you make this dish, you cut it so much that you growl.
Recipe Recommendations
- potatoes of 2
- dried bean curd 2 blocks
- pork leg 200g
- dried mushrooms 10 flowers
- bamboo shoots 3 pieces
- Dry hot sauce of 2
- sweet sauce 80g
- soy sauce 15g
- salt 3g
- sugar 3g
- yellow wine 10g
- starch 10g
- oil appropriate amount
- water appropriate amount
- salty and fresh
- fried
- several hours
- simple
Steps for Hot sauce
1
Dry mushrooms are soft in advance, and after they have been washed, they are cetine. Tofu dry-cleaned and cedared. Porky leg cuttin with yellow wine and starch. Potatoes go to Pichettin and bubble in the water to prevent color change. The bamboo cut the shell to the back of the root. Dry spicy sauce cleans the surface and cuts the seeds。
2
A boiler, a half a pot of shovel oil, fried meat, and a spare when it's white。
3
A fine amount of oil, a tofu dry and a spare when it's yellow。
4
A proper amount of oil, a minute of fried mushrooms, a spare。
5
A proper amount of oil, a one-minute firecracker, a spare。
6
Pumpy oil, fried potato pudding, unstoppable decorating, anti-skinned, slightly transparent colours, with just fried tofu, shroom and bamboo。
7
Put in shredded dry peppers, pour in sweet noodle sauce, spicy juice (live smoke) evenly。
8
Water with flat food, covered with a pan and boiled with a small fire。
9
When the water is drying up, it pours into the meat, tastes like salt and sugar, and drys the water off the fire。
10
Here's the head and the porridge。Hot sauce Make Tips
1. The first cut was a long one hour long, and it was almost an hour ago... 2. The roasted meat and other foods were opened up because the meat was the last to join, and it was cooked with age and affected the taste. 3. I have a crush on this brand of sweet noodles, which was used in my home 20 years ago. It's hot sauce. It's really not hot, because people don't eat hot. I mean two. If it wasn't for someone, I'd have put ten dry peppers. 5. The food mix is adjusted to its own preferences, and its variety is not limited。