♪ Dry the belly ♪
By VicentaLakin
Drying is one of the techniques of sichuan cuisine, and there are many outside stores that sell it, especially in the case of dry cuisine, spicy and spicy, which is a good dish for salsa, and can make it at home if they choose the material。
Recipe Recommendations
- tripe appropriate amount
- Dried chili noodles appropriate amount
- pepper noodles appropriate amount
- celery a little
- chicken essence a little
- white sugar a little
- salt appropriate amount
- millet spicy three
- coriander a little
Steps for ♪ Dry the belly ♪
1
Prepare the material. The celery glucose is dry and the cuisine and millet are cut to shreds. It's the best way to pick a cow's belly, and a cow's belly is big. Because we eat a lot of beef oxen in winter, Dad goes to the market to pick a good cow's belly, cleans it like a pig's belly, cleans it up, and then presss the pressure pot for a little while. It's good, it's not hard, it's cool, it's good, it's good, it's good, it's good。2
Put it in the pepper noodles first. It's appropriate for the level of your food3
I've just been wet by vegetable oil, not just dry. Noodles4
Put it in chicken5
A little piece of sugar6
Put in adequate salt7
I'll pour in the fragrance rice and celery8
It'll be smooth9
Spicy smell. Have a drink♪ Dry the belly ♪ Make Tips
Warm tip: Once again, dry twirl picks a cow's belly, cleans it up, gets light pressure on a high-pressure pan, can't be too soft, has to keep a little bit of the belly strong, can't be too thick, or taste bad. This is my dad's pre-work because it's dry, it's dry water, it's not soy sauce, and it's not onions and garlic. It's good enough to add a bit of crumbs of groundnuts and a little fragrance。