Red roast, soybeans
By VicentaLakin
The taste of gravy is fully absorbed in the bean bean bean bean, which is a very good type of bean in the north-east of the country (the Heilong River and the Jilin, in particular) and in the north-east. The beans are also rich in dietary fibres, multiple vitamins and minerals. In terms of taste and nutrition, soybeans are of high quality。
Recipe Recommendations
- snap bean 1000 grams
- pork belly 500 grams
- vegetable oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Red roast, soybeans
1
Bean horns go to both ends. Clean up
2
Five flowers cut
3
Water in the pot, cold water in the bouquets, burning up, squirming through the bouquets
4
Hot and hot in the pot, hot in the sugar, hot in the fire, hot in the butter, hot in the flowers, hot in the butter
5
Add hot water (more than no meat) and burn the fire and turn it into a small fire for 40 to 50 minutes
6
In time, we'll have another pot. It'll be hot. It'll be hot
7
You can have it down to five flowers of meat and soup, salt and sour bean bean bean
8
Completed ChartRed roast, soybeans Make Tips
The bean bean is cooked to eat