Spinach doubles
By VicentaLakin
It's a good dish. It tastes delicious. Just the basics. Vegetables: spinach, fish chops, boneless lamb chops. (a) Triggers: salt, chicken concentrate, starch, white pepper, pelican oil
Recipe Recommendations
- lamb chops 200g
- fish rafts 2 pieces
- spinach 500G
- oyster sauce appropriate amount
- white pepper 5g
- salt 1.5 spoon
- chicken essence 1 spoon
- starch 1 spoon
Steps for Spinach doubles
1
The boiler boils the water, then boils the fish. Control the dry water。
2
The fish chops into small pieces, and the lamb chop pictures are forgotten. Cut in a thick silk. Just a little bit more than a little finger
3
The spinach is clean, the neck is torn。
4
Pelican oil pours into the bowl with water diluting. The amount is by population。
5
The lamb is cut and placed in a bowl with some starch and white pepper and a small amount of water mixed. Better use your own white pepper. It tastes good。
6
Hot pots, when they feel warm, oil (the sunflower oil I use) is about 20 seconds to make a fire. Put it in the lamb chops. Eight lamb chops are ready to go to the spinach neck. The spinach neck is softer。
7
When the spinach neck gets soft, it pours into already cooked fish chops. I'll put it in spinach leaves. To spinach leaves. Into pre-made stork, into salt and chicken. Let's go! It's a good idea to use chopsticks to put spinach out. (All the ingredients are measured by individual populations)
8
Last one. Eat。Spinach doubles Make Tips
All the sauces should be added according to individual population tastes and a small quantity of salt recommended。