Cold pepper larvae
By VicentaLakin
On the fine, white fish, the chilly sauce with green oil, it's shivering. The spicy smell of peppers and peppers at the bottom, it's a three-foot taste. It's so spicy and spicy
Recipe Recommendations
- horse-faced fish appropriate amount
- Hangzhou pepper appropriate amount
- lard appropriate amount
- onion appropriate amount
- Chili sauce appropriate amount
- spicy sauce appropriate amount
- red oil appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- rattan pepper oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Cold pepper larvae
1
Get your food ready
2
It's 70% hot, it's run-down, and it's blown up to gold and gold。
3
Dry peppers and peppers are made out of hot sauce and pork oil, and onion garlic is made out of red oil. The fish and hot water, which have been blown up, are fed with salt, pepper powder, sugar, pepper powder, chickens, red oil, and boiled in two minutes。
4
Production of cold sauce: Pepper cut, dried up in the pot until it's softened, fragrances made out of pepper oil, and watered on the fish。
5
That's how you get out