Onion peppers blow up the pig's belly
By VicentaLakin
A pig's belly, as many people understand it literally, is a pig's belly, but it's not. Piggy bellies contain proteins, fats, carbohydrates, vitamins and calcium, phosphorus, iron, etc., and have the effect of repairing vanity and spleen stomachs, not only for use by people who are hypothalaic and weak。
Recipe Recommendations
- pork tripe in 1
- onion one
- green pepper of 2
- ginger slices 3 tablets
- pepper 1 teaspoon
- dried chili of 2
- octagonal one
- cinnamon 1 block
- licorice 1 block
- liquor 1 tablespoon
- soy sauce 1 scoop
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Onion peppers blow up the pig's belly
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(b) Put the big stuff ready into the spice steel ball
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(a) Cold-water boilers, where clean pigs ' bellys are put in, and condiments steel balls and a proper amount of white wine
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(b) The addition of adequate amounts of old and salt
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And the fire boils open, and then the fumes go away
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(a) Add, turn into a small fire and cook for more than 20 minutes
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Until the chopsticks are easily inserted into the belly of the pig, the fire is shut, and a two-hour bubble is bubbled
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Cut the halogenated pig's belly into strips, and prepare onions and peppers, etc.
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Hot pots of cool oil and onion wires for cooking
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When the fragrance comes out, the pig's belly goes in
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A few days later, peppers were added to the fire
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It's easy to get into the disk when the peppers change colour and when the microsoft is added with a proper amount of salt。
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Here we go。Onion peppers blow up the pig's belly Make Tips
A pig's belly is more reassuring, so that it is placed in a ball of spiced steel, together with other spices, such as a pig's belly, white wine and old smoke, to be boiled, so that the chopsticks can easily be inserted into the pig's belly, so that they can be cooked and made more delicious in two hours; 2. When a pig's belly is blown, beware of the order in which the material is put, and then beamed with the onions, then with the pepper, and then with the salt。