It's red meat
By VicentaLakin
Identification of wild yellow yellows: Wild yellows have violent properties, long tails, gray yellow backs, yellow abdomen and black spots. Artificial larvae: the abdomen is not visible, the body is ill-defined and blurred, and the tail is small. Wild yellows go to their stomachs to wash their blood water and to have their bones cut with their bones; homemade gravy slices are cut, a little veggie oil comes out of them and smells of garlic onions, and the raisins are blown into the pots, and the raisins burst into the table with salt, first-class pumping, oil consumption, sugar sugar, good-quality wine, 10 minutes of cooking with a high soybden soup, and a cup of tea. It's delicious
Recipe Recommendations
- Wild rice eel 900g
- ginger 5 pieces
- garlic of 6
- onion 2 pieces
- bacon 6 tablets
- oyster sauce appropriate amount
- white granulated sugar appropriate amount
- cooking wine appropriate amount
- rapeseed oil appropriate amount
- salty and fresh
- braised
- ten minutes
- senior
Steps for It's red meat
1
Buy four fresh wild yellows, about 900 grams。2
Wild yellows go to their bellys, wash their blood, and wear bone slices。3
The boilers are boiled with hot water, wine is added, and the yellow stubs are released into the water and washed。4
The boiler is hot, the homemade meat is sliced, and a small amount of vegan oil explodes。5
Then put it in the ginger garlic, and blow out the scent。6
It's a scavenging scavenger。7
It's salt, first-class smoke, oil consumption, sugar, good-quality wine and 10 minutes of soup。8
Ten minutes after the fire, gather the juice and prepare the pot。9
We've got a plate。