Five flowers for dry bean horns
By VicentaLakin
And the dry bean horns burn with five flowers, and the dry fragrance thereof, especially when they are full of gravy, and they are luminous, rice-cracked, and roll-breaded. And the dry bean horns are dry from their homes. After a large number of fresh lentils were put on the market, they took the edges and dried them up in their tans and then sealed them in their bags. So in the days that follow, you'll just have to eat. It's clean and economical。
Recipe Recommendations
- pork belly 700 grams
- had dry beans 180 grams
- vegetable oil a little
- rock sugar capsule counting
- garlic number lobe
- octagonal two
- braised soy sauce appropriate amount
- salt appropriate amount
- liquor a little
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Five flowers for dry bean horns
1
After the dry bean is cleaned, it's soft in the cold water
2
After cleaning up the skins, cut into small pieces, any size, and make them more familiar
3
A little oil in the frying pan, a few more ice sugars, hot oils, and sometimes pulls out of the sugar, and it melts
4
It melts. It's fried to caramel
5
Pumping meat into the pot, slinging it with shovels, making small and medium fire, and putting in extra fatty. Fire it out
6
The oil that's made can be released with or without human taste, and then into a little white wine
7
Join the garlic petals. Eight cents to fry
8
If you think it's light, you can pour some red soy sauce; you can pour hot water along the side of the pot
9
You can taste the maturity of the meat, pour soft beans into the pot, as much as possible, so that they can be buried in soup, and if the soup is scarce, you can heat up the water as you like; and you can add salt to your taste, a little lid fire
10
You can make a pot when you're so satisfied
11
The meat smells with the beans
12
Super dinnerFive flowers for dry bean horns Make Tips
The beans are oily, so the bouquet can be a little fatter; the bouquet can be burned as it pleases, not as it has to me; the bouquets are soft in advance, not too early in the pot, when the meat is about 60%, and then in the soybean and stew, so that they both suck up the gravy and keep the muscles。