It's salty and white

By VicentaLakin

It's salty and white
Burning white is one of the nine dishes. The most important thing is to blow up a little bit more. It's good to eat with pickles. It's very suitable for work

Recipe Recommendations

  • Pork belly with skin a
  • Dried pickles appropriate amount
  • ginger halves
  • octagonal a little
  • sweet sauce two spoons
  • soy sauce a spoonful
  • douchi a spoonful
  • cooking wine a spoonful
  • pepper appropriate amount

Steps for It's salty and white

  • 1
    A piece of fragrance with a leather, with ginger and pepper, wine, and a platinum platinum to chopsticks, which is cooked up to six。
  • 2
    We'll put sweet noodles on it while it's hot. More skin
  • 3
    It's got to be vegetable oil, it's got to be fragrance, it's got to be fragrance, it's got to be spicy, it's got to be spicy, and then it's got to come out of it. Oil
  • 4
    It is important to keep the oil out of your hands. The skin must be thrown down in the pot and covered with a lid, so the oil won't be spilled on the hand。
  • 5
    Blow the fire for two minutes, turn the meat over when the oil doesn't splatter, and blow the meat down once with the temperature of the oil, and then pull out the bouquet
  • 6
    Get ready for pickles and beans
  • 7
    When the five flowers cooled, they sliced the thin plate, a little bit of the old one
  • 8
    Put the dried pickles on the meat and steam the pot in boiling water for 20 minutes
  • 9
    The other empty plate looks fat in the plate, but it's not tired. It's dinnertime

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