Scorch
By VicentaLakin
It's a simple, delicious home dish with a nice, fragrance taste. It contains a variety of vitamins and minerals, which stimulates the absorption of iron in time, which is very beneficial for patients with iron deficiency anaemia; it also has a high potassium content that facilitates urine discharge and must have a therapeutic effect on high blood pressure and heart disease patients; and it contains a small amount of iodine, which has a significant impact on basic human metabolism, mental and physical development and even emotional regulation. As a result, it is sedated and frequent consumption helps to remove stress and help sleep. It's hard to peel, it's strong and scarred, so it's got to have a good knife to handle it, like I've just started using it lightly; it's really good to use it; it's really good to cut root, to cut scars, to scratch blades, and it's easy and fast, and it won't turn color over time
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Scorch
1
Get your food ready2
Slice and dry peppers to spare3
Pork is washed, fat and thin4
Salt, sugar, wine and a little bit of edible oil5
THIS IS THE TIME TO DEAL WITH THE ROOT AND THE SCAR: IT'S VERY THICK, IT'S HARD TO CUT THE ROOT WITH A COMMON DISH KNIFE, IT'S EASY AND FAST TO CHANGE TO A SARCOPHAGUS, AND IT'S OKAY TO STRIP THE SKIN WITH THE SCAR6
Finally, using a china razor to scrape the skin from top to bottom, the china razor was much faster than the pelvis sold in the market, and I was not careful when it was used7
Clean it up and cut it with a bayonet8
Hot boilers pouring oil, garlic and pepper smelts, and then pouring silk9
It's a big fire10
I'll refill a little bit of edible oil. I'll put some fat silk in it11
And then put it in the pickled thin silk12
Turning the fire quickly dispersing to the color13
Rewinding into the fire of silk and garlic14
Quick-fried and last-minute chicken powder15
Let's go16
Creamy, silky, good foodScorch Make Tips
One, meat pickles up early, which can shorten the cooking time, and it's much softer and salty, so it's not too salty to cook