Spicy dry pot dirt. Beans
By VicentaLakin
The dry pot, which originates from Sichuan Kamyang and belongs to the Gangagawa veggies, has a greater luminity than the sun, and was popular at the Nam River Dam in May 2003, when the most famous was the dry pot duck palm. Eating dry pots is both compatible with the spicy and heavy dependence of the tongue, and enjoying the fun of the hot pots after they have tasted the dry pots, both of which combine to make them more topical。
Recipe Recommendations
- potatoes three
- red pepper half a
- green pepper half a
- pork 100 grams
- onion a quarter
- oil appropriate amount
- Pi County bean paste a spoonful
- cooking wine a little
- salt two teaspoons
- the pepper appropriate amount
- onion a
- Jiang two pieces
- coriander a little
- chicken essence appropriate amount
Steps for Spicy dry pot dirt. Beans
1
Preparation material. Chili slices, ginger slices, onion slices。
2
Potato slices can be taken for just a minute with a tap。
3
The leachate is diluted into golden yellow。
4
Pork chops to death。
5
It's hot and it smells like pepper。
6
And then put in the ginger onions。
7
Pour it into the meat and spread it out。
8
Put a spoonful of soybean sauce, poach。
9
Then they put them in potatoes, and then they cut off red pepper, salt and chicken。
10
Onions on the bottom of the sandpot。
11
Then put the potatoes in the frying pan and put them on the pastry. My family doesn't eat spicy food because they don't eat spicy foodSpicy dry pot dirt. Beans Make Tips
Potato chips don't get too thin, they don't get too thick。