I'm sorry

By VicentaLakin

I'm sorry
Spicy pots, which originate from Chongqing Yunshan, are mixed with the smell of soaky wind in Kawasu, which is a common practice of the local population, characterized by spicy, fresh, perfumed, oily and mixed. Although the spicy pot is a spicy taste, it is quite popular with the country ' s eaters. Sichuan is said to belong to the basin and to the plains, and wet air tends to mix a large casserole with a variety of spices, and whenever there are important guests, meat, seafood, poultry, and even wild sauces are added to the usual cuisine, with a combination of previously fried or overcooked foods, so that they can absorb the taste of meat and vegetables, add to their own spices, and when they are mixed, produce "a pot of perfume". I didn't have enough hotness to eat a 100-cook spicy pan, so I added some dry red peppers to make it spicy。

Recipe Recommendations

  • pork belly appropriate amount
  • fish tofu appropriate amount
  • Conch Maru appropriate amount
  • little sausages appropriate amount
  • the pepper appropriate amount
  • cauliflower appropriate amount
  • onion appropriate amount
  • Spicy fragrant pot ingredients appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • dried red pepper appropriate amount
  • peppercorns appropriate amount
  • vegetable oil appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • white sugar appropriate amount
  • salt appropriate amount
  • coriander appropriate amount
  • sesame appropriate amount

Steps for I'm sorry

  • 1
    Pigs cut thin。
  • 2
    Prepare some of my favorite pellets. I've added fish tofu, conchballs, little sausages。
  • 3
    The bouquet is washed and crotched, peppers are sliced and onions cut with a knife。
  • 4
    Onions of garlic are cut, red peppers are cut with scissors and some peppers are prepared。
  • 5
    Cook the pot and heat the water。
  • 6
    Scrambled veggies dry water after cold water。
  • 7
    The boiler heats up with vegetable oil, and then the bouquets fall down and change color, until the oil is released, and then the spares are available。
  • 8
    Scrambling in onions, red peppers, peppers, and two spoons of chocolate 100 spicy sauce。
  • 9
    After a few days of fried meat and a variety of necrophagus, it was smoked, scrambled and scrambled。
  • 10
    We'll go down to the garden, we'll get peppers and onions。
  • 11
    A little salt, a little sugar, and a little sugar。
  • 12
    Finally, we can add white sesame and fragrance。
  • 13
    Completed Chart

    • I'm sorry Make Tips

    1. To adjust the variety of vegetables or meats according to their preference, pre-fried cooking is necessary for the more sophisticated foods and some of them are used for water. Two, 100 of the cooler spicy pots would feel less spicy at my taste, adjusting the amount of chili to my taste. 3. Salt may be added less or not, as both spicy and raw cooking is salty。

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