♪ Dry beans ♪
By VicentaLakin
Quite a lot to talk about. Which university has the least of its youth? It's a virgin. The spirit of this dish is Sichuan sprouts and peppers. I think there'll be some hot hot hots for Chongqing
Recipe Recommendations
- green beans 250g
- garlic cloves the 4
- soy sauce 5ml
- pepper 5g
- oyster sauce a little
- chili the 4
- salt 5g
- soy sauce 5ml
- minced meat 10g
- white sugar a little
- shredded sprouts 5g
Steps for ♪ Dry beans ♪
1
Four seasons of beans to wash their heads, add an appropriate amount of salt mixed, and dry water because of oil
2
We're ready for backup
3
Garlic, peppers, my peppers are too small! Meat and salt
4
It's a little more oil
5
In the four seasons of beans, don't rush to turn. Mostly one in the heart, the purpose is to look like a tiger. Status
6
Tell me about the four season beans and the bottom oil
7
Fresh peppers, hot peppers, meat, garlic, yellow wine, smoke
8
I'll add more, like, a third of my sprouts, so I can sell them
9
Four seasons of soybeans and a proper amount of white sugar♪ Dry beans ♪ Make Tips
Don't add salt before finishing cooking; just wash the green beans, add salt, and drain well! Don't use too much pickled mustard greens—first, it doesn't look good, and second, it's too salty! It's even better if you have Chongqing dried chilies.