Come back to the pot

By VicentaLakin

Come back to the pot
EVERY TIME YOU MENTION THE POT, YOU CAN'T STOP SALIVA IN YOUR MOUTH. HOUSEHOLDS DO IT, BUT THEIR TASTE AND TASTE DIFFER SLIGHTLY. IT'S TOO OLD TO BE A HOLIDAY, IT'S TOO SMALL TO BE HOME-GROWN, IT'S ALWAYS A ROLE AND CHARACTER. WELCOME BACK TO THE POT WITH A UNIQUE TASTE, COLOUR, AND A VERY POPULAR FEATURE. AND IT MEANS COOKING AGAIN. FOLLOWING A PROCESS OF COOKING, PRE-SCREWING, RE-SCREWING, MEAT SLICES ARE FIRED OUT OF EXCESS OIL, SO THEY ARE NOT GREASY AT ALL. WITH SOY SAUCE, SOY SAUCE, SWEET NOODLE SAUCE, SALTY FRAGRANCE, IT'S THE TOP OF THE RIVER. LOOKS LIKE A SIMPLE RETURN POT, BUT IT'S THE FIRST COURSE FOR THE KAWAKAWA CHEF. THE CHOICE OF THE MATERIAL, THE KNIFEMAN, THE FIRE, THE INGREDIENT, IS MEASURED BY THE LEVEL OF A KAWASAWA COOK. IT'S GOOD, IT'S GOOD, IT'S GOOD, IT'S GOOD, IT'S GOOD, IT'S GOOD. A CLASSIC PLATE OF CHOWBACK MEAT IS A NICE PLATE OF FOOD。

Recipe Recommendations

  • Pork with skin and two knives 300g
  • douchi 15g
  • sweet sauce 10g
  • peppercorns 8-10 one
  • bean paste 20g
  • white sugar 8g
  • laojiang one
  • garlic 10g
  • onion 10g
  • green garlic sprouts 50g
  • cooking wine 5g

Steps for Come back to the pot

  • 1
    Preparing raw materials early enough to say, "Better make pot meat" because it's so fat and thin, it's not easy to separate and form
  • 2
    When the two blades are washed, they are cooked in water with onions, ginger chips and peppers: meat needs to be purified and then cold-watered, and put in onions, peppers, ginger chips can be greasy, and the chow doesn't smell
  • 3
    A two to three centimetre slice of garlic slashed and said, "Put a knife on the back before it's cut, it's good for the smell of garlic."
  • 4
    Garlic, Chon, both
  • 5
    Cut the boiled two blades of meat into a thin slice of 0.2 centimetres: the meat slices can't be too thick and thick to roll
  • 6
    The whole pot is boiled with oil, the cut meat tablets are boiled, the meat tablets are evenly warmed, and the meat tablets slowly turn into oil in the course of the scoffing, and when all the meat tablets turn out, they say, "One of the criteria for measuring a scald of scavenger meat is to start a roll and become a lantern."
  • 7
    I'll leave a proper amount of oil in the pot
  • 8
    Then we're going down and we're going to have the meatloaf we just found
  • 9
    If you pour it into garlic before you get up, you'll be able to throw it out a few times quickly
  • 10
    A plate of hot casserole is ready

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