Garlic pig

By VicentaLakin

Garlic pig
Pelicans are my favorite, men's gas stations, women's beauty salons, babies' intellectuals. Hey, hey, hey, hey

Recipe Recommendations

  • oysters appropriate amount
  • garlic appropriate amount
  • Colorful pepper appropriate amount
  • steamed fish oyster sauce 2 tablespoons
  • soy sauce 1 scoop
  • vegetable oil 2 tablespoons
  • salt appropriate amount

Steps for Garlic pig

  • 1
    The pelicans are in the steam pan
  • 2
    Put it in the steampot. Don't steam two layers at a time. Because the outside of the shell, even if washed, would not be very clean, in order to prevent steam water from contaminating the lower layer of the beak. Let's split up。
  • 3
    When the juice is pumped out with ginger, the garlic, the chili pepper, which cannot be eaten less or left unattended, I use the lantern pepper, which can be used for milli or pail, half a bottle of white wine, a little salt, oil to make sauce. If you forget to make a map, you'll be able to fix it
  • 4
    Cold water starts steaming, and each of them spills the sauce. Two more times。
  • 5
    Six minutes after the water is released. We'll have to get out of the pot and pour another sauce。
  • 6
    It's not long. The meat is too old to eat。
  • 7
    There's a crab and a small green mouth
  • 8
    I feel like I'm coming to Little Man Country。

    • Garlic pig Make Tips

    I steamed two pots, one spicy, because the baby and the mother-in-law didn't eat spicy, so one was not spicy, a little salt, steamed fish. It's good to eat with garlic sauce! There's a calcium with a little crab. The nail cover is so big, there's so much yellow. Ha ha

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