I've always had a little roast

By VicentaLakin

I've always had a little roast
It's true, but it's mostly boiled and steamed. Let's not talk about the real thing today, let's just talk about the "back-to-back" and understand it literally

Recipe Recommendations

  • pork slices 250 grams
  • green garlic 3 pieces
  • black bean sauce a tablespoon
  • sugar a teaspoon
  • pepper powder a little
  • onion a tablespoon
  • Jiang a tablespoon
  • garlic a tablespoon

Steps for I've always had a little roast

  • 1
    Fresh garlic, whole tree, isn't a bit like onions。
  • 2
    Garlic is grown in the sand, and in the sutures of the leaves, it hides the sand, so let the leaves wash clean。
  • 3
    Garlic cut into a roller。
  • 4
    It's too long, cut in the middle。
  • 5
    Empty pots to heat, meat chops to fry。
  • 6
    It's like a barbecue, and it's yellow, and it's hard to taste, and it's soft。
  • 7
    See the bottom oil? It's when the oil from the meat comes out。
  • 8
    When it's cooked, the tar is dried and the plate is set。
  • 9
    Save the bottom oil in the pot。
  • 10
    Splendid garlic。
  • 11
    Pop the soy sauce。
  • 12
    Meat -- back to the pot, with a little spoonful of sugar and pepper powder。
  • 13
    In the garlic。
  • 14
    Quick flatten。
  • 15
    You can make a pot。
  • 16
    A bowl of rice, beautiful。

    • I've always had a little roast Make Tips

    Such practices, where the fat content of the meat is small, the taste of the meat depends on the thinness of the meat and the amount of time spent on it. It's different from the casserole practice。

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