Harabha meat sour
By VicentaLakin
We go out for exercise on weekends, before we go out, we put halaba's bones in the kitchen, we put sorbets and water in the electric table, we make an appointment for 1.5 hours, when we come back, we put the sour sauce in, and it'll be all right. Harabha is full of words: pigs, cows, sheep's “sleeve bones”. The meat here is “live meat”, which is the part of the neck or snowflake, especially sweet. The sour is made of big cabbage, and the northeast family is made of the autumn. It's sour, it smells delicious。
Recipe Recommendations
- halaba meat 1000g
- sauerkraut half a
- octagonal one
- cooking wine half a spoonful
- soy sauce small amount
- salt 3 scoops
- pepper powder half a spoonful
- onion half a
- Jiang 1g
Steps for Harabha meat sour
1
Eight horns, onions, ginger ready2
Haraba washes the meat, puts water in the kitchen, and then all the sauces, and chooses soup for 1.5 hours3
Northeast sour4
Break it up, clean it up5
Put every piece of thin6
Slice7
Get the water8
When the soup's ready, it pours into the frying spoon, and it boils9
About 20 minutes from now10
Let's go11
Completed ChartHarabha meat sour Make Tips
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