Monkey head red meat

Wild monkey mushrooms are a good food for high protein, low fat, mineral-rich and vitamins. Population groups with multiple amino acids and abundant polyglucose high blood sugar are particularly well suited for monkey mushrooms and benefit from reduced blood sugar. Stomach disease, temperament, digestive effects, etc. Women are resistant to ageing and pregnant women eat to assist in the development of their babies. Northeasters like chicken stew ribs, soup and so on. The cuisine made with monkey heads is particularly popular, because the monkeys themselves have no taste, which is what they taste like. The monkey head is red meat. The monkeys have absorbed the scent of meat, and have eaten a monkey full of gravy, which can no longer be compared to the monkeys. You like partners to try it, and it's a very nice treat。

Recipe Recommendations

pork front leg meat 600
Wild monkey head of 2
vegetable oil a spoonful
soy sauce a spoonful
soy sauce a spoonful
cooking wine a spoonful
salt a spoonful
aniseed appropriate amount
garlic appropriate amount
onion appropriate amount
Jiang appropriate amount
sugar a spoonful

original
stewed
an hour
simple

Steps for Monkey head red meat

The wild monkey mushrooms bubble first, with an appropriate temperature of 30 to 40 degrees in warm water, with a small spoon of salt to remove the taste of bitterness, and a softness of about 4 or 5 hours to see the actual bubble。

Soft monkey-head mushrooms are torn to pieces they like, and they're ready to be the main food for monkey-head red meat

Burn water in the pot. Scratch the sliced meat

I'll get you some meat

Let's start with the hot sauce

Put the ingredients, the onions, the ginger, the garlic, the big stuff, the wine in the pot

Scrambling. Scrambling. A spoonful of sugar

Add a big bowl of water and put monkey mushrooms in the pot and put them on the top

Quick-fry and slow-cooking for 20 minutes or so。