I'm sorry

By VicentaLakin

I'm sorry
The farm harvests a lot of seagulls, and it's over, and a few of them are getting too old to eat。

Recipe Recommendations

  • zucchini two
  • pork 50g
  • onion appropriate amount
  • Pig Flavor Soup Treasure halves
  • sweet sauce a spoonful
  • MSG a little
  • oyster sauce a spoonful
  • spiced powder a little
  • sugar a little
  • Jiang appropriate amount

Steps for I'm sorry

  • Make I
    1
    First the noodles, the flour with a little salt and a group of noodles, and put it on the side. The old ones, cut to the skin。
  • Make I
    2
    Scratch the wire。
  • Make I
    3
    A little salt to kill the moisture. There's less salt. There's probably half a spoon in the flavour box。
  • Make I
    4
    When the pork doesn't thaw through the slices and turns into silk, it's cut to pieces and a little soy sauce。
  • Make I
    5
    Onions of ginger are cut to shreds, scrambled with pans of seagulls and screeched water and onion pork in the pot。
  • Make I
    6
    Pork-flavored soup is watered off with small stoves。
  • Make I
    7
    A spoonful of sweet pasta, a spoonful of pelican oil, a little bit of chalk, a little bit of sugar, a little bit of ointment, a little bit of soup. Because there's salt in the Sigus, there's no need for salt。
  • Make I
    8
    Smuggle evenly, wrap dumplings your usual way。
  • Make I
    9
    Done

    • I'm sorry Make Tips

    The spoon used for seasoning is simply a shallow spoon that is slightly smaller than the iron spoon used for Korean bibimbap.

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