Egg stew
By VicentaLakin
Recipe Recommendations
- Loach appropriate amount
- eggs of 2
- red pepper appropriate amount
- green pepper appropriate amount
- ginger appropriate amount
- dried perilla leaves appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- steamed fish oyster sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Egg stew
1
After three to four days of clean water, the slurry is squirted with a proper amount of salt, shakes it evenly, dizzles it, then pours it into the open water, burns it completely, and washs the external mucus with cold water。
2
Cyan and chili, all right, cut into thin chili rings. Ginger proper, Chess back up. Dry violet leaves。
3
The boiler is hot, it's oily, it's light, it's frying four eggs, it's frying the old spices, and it's cut into the right ones。
4
The boiler heats up to the right amount of pig oil, then turns up with a ginger-sniffed fragrance, then loads the eggs, then adds a proper amount of water, covers the top of the pot, and the fire hits the soup white. When the soup is thick and white, it goes down into the mud and the dry violet leaves and is added to the proper amount of salt and white pepper powder, which is burned and boiled in the small fire for 10 minutes。5
In 10 minutes, a proper amount of steamed fish oil, chili rings and chicken concentrate will be added to the fire, and the soup will be thickened and the soup will be ready to boil。
6
Completed Chart