The snail burns the ribs
By VicentaLakin
Recipe Recommendations
- Golden Apple snail appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- Baikou appropriate amount
- grass fruit appropriate amount
- dried chili appropriate amount
- rock sugar appropriate amount
- bean paste appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- ginger slices appropriate amount
- Garlic seeds appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for The snail burns the ribs
1
After three days of bleaching, a good-life snail is swiped with a brush, then the tail is cut off with a tiger clamp, and then the spare is washed up again。
2
The pig's ribs are adequate, cut in pieces with a knife, filled in a bowl, and added a proper amount of salt and water to stick, which is made for 10 minutes。
3
An appropriate amount of octagon, cinnamon, vanilla, peppers, white buttons, grassfruit, dry peppers. The boiler is hot, it goes to the right amount of oil, it goes to the light pan, it goes down to the ribs, it goes down to the small fire, it goes down to the small amount of water, and it goes down to the fragrance. After the fragrance, a proper amount of ice sugar and water is added and the sugar color is attached to the ribs, then all the spices are added to the top colour, and then the appropriate amount of water is poured into it, and the spices are cut off. The scent of spices and the smell of chili is added to the appropriate bean petal sauce. The spices are filled with appropriate quantities of water, and they flood the ribs, and then with a proper amount of salt, pepper powder, an old pump, a ginger chip, garlic, and a snail, covered in a pot, and then turned into a platinum for 40 minutes after the fire, opened in 40 minutes, gathered in the fire, swollen with a fine volume of chicken, rinsed with a fine amount of perfume, evened with a flat amount of fried oil, and sprouts of onions when the soup is right。
4
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