Pillard pork
By VicentaLakin
Recipe Recommendations
- pork stuffing 500G
- cabbage 500G
- shrimp skin 10g
- Very fresh. 20g
- laver 10g
- salt 10g
- eggs of 2
- peanut oil 20g
- salty and fresh
- cook
- half an hour
- simple
Steps for Pillard pork
1
Big cabbage cut the head
2
When the cabbage is cut, the water is taken and put in the pot
3
Add an egg-flavored peanut oil
4
Clockwise one direction mix
5
It's ready
6
I bought a ready-made pelt wrap
7
If you burn the pot, you add half a bowl of cold water, then you can burn it
8
When an egg breaks, it mixes into a sticky pot and slices into silk
9
In the big bowl, there's a lot of egg silk in the crayfish
10
Burn the boiled water into the big bowl. The soup is ready
11
Let's have some soup