Squeeze the green peppers and veal
By VicentaLakin
Recipe Recommendations
- Peiling pickled mustard appropriate amount
- tenderloin 2 two
- Big green pepper appropriate amount
- chicken essence appropriate amount
- steamed fish oyster sauce appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Squeeze the green peppers and veal
1
The mausoleum squeezing is appropriate, the root skin is torn apart (and the skin does not seriously affect the taste), and the blade is to be slashed into the bowl with an even silk, and a proper amount of water bubble is to be added to the bowl for 30 minutes, so that additional salt is made. After 30 minutes, the asphalt pours out。
2
2 taels of ribs, cut into raisins, with a proper amount of salt and raw hand grabs, and a proper amount of biomass and water grabs. Finally, the proper amount of oil caught makes it less adhesive. Pepper two, go to T, go to the seeds, cut it in silk。3
The boiler is hot, more oil is burned to high temperature oil, and it slips quickly when it enters the meat, and it changes in colour. With a proper amount of oil and heat in the pot. A break in life, when the peppers fall into a rinse, they explode, and the peppers change in color and immediately add a proper amount of chicken concentrate and steam fish oil, and the fire rises evenly。
4
Completed Chart