It's a wide-bread mustard
By VicentaLakin
Recipe Recommendations
- salty and sweet
- fried
- ten minutes
- simple
Steps for It's a wide-bread mustard
1
Chon went to cut his skin off
2
Ranch wash, slice。
3
Mustard wash, slash to 5 cm long
4
I've got enough oil in the pot
5
When the gravy comes out, it pours into the mustard
6
With salt and sugar, keep going
7
When the leaves change colour, a proper amount of rice wine is poured along the edge of the pot, a lid is placed on the pan, and a small flaming table is set for three minutes。It's a wide-bread mustard Make Tips
We use salty meat. If it's salty, we'll take it out with hot water. It can also be replaced with a wide variety of sausages。