Boiled meat
By VicentaLakin
Spicy, spicy, scrawny, spicy, spicy
Recipe Recommendations
- pig lean meat appropriate amount
- cabbage appropriate amount
- oil appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- scallion white appropriate amount
Steps for Boiled meat
1
Pigs are thinner, at a modest rate, and the pig's rib is much younger, with little impact elsewhere. Pork, quantity: a piece 10 ✕ 15 ✕ 2 cm long on the side。2
Pork slices, egg purr, soy sauce, smooth. Volume: one egg and egg clean, one soy sauce in a mineral water bottle。3
Added to the fine amount of red potato powder, which is similar to the amount used to make smooth meat, is about three times the amount used for fried meat. Usage: Potato powder, 5 cm in diameter, a spoon and a half。4
Cabbage appropriate. cabbage, volume: 67 pieces of 10 ✕20 cm long on the edge。5
Cut to about three or four centimeters。6
Clean up the water。7
Onion white。8
The slashed blades。9
Ginger-dry peppers. Old Chon, one piece of a 2 ✕ 2 ✕ 3 cm long edge; garlic, two ✕ 2 ✕ 3 cm long edge, about two petals; dry pepper, about 20 cm long。10
Chrysotile smash, dry pepper cut a centimeter。11
The hot pot refuels in the right amount of heat. The oil, the amount used: a spoon and a half of a ten centimetre diameter soup。12
Add the prep, half the pepper, half the dry pepper, ginger garlic, bean bean sauce, 20 seconds of fragrance. Pepper, use: 20 or 30。13
Add onions, soy sauce, and wine. Bean petal sauce, amount of: half a spoon in five centimetres diameter; soy sauce, amount of: half a spoon in five centimetre diameter; wine, amount of: five centimetre diameter。14
Bones soup is added without fresh water, and the appropriate amount is not enough for cabbage。15
Wait for the soup to boil。16
Add cabbage。17
Wait for the soup to boil。18
A piece of meat。19
Three more minutes to boil with salt, one more minute to turn off the fire, and the heat and the chicken will smell。20
Load the bowl。21
Hot pots, with half a spoon of 10 centimetres in diameter of vegetable oil, hot and plume smoke, half of the remaining peppers and half of the dry peppers, flatten the scent for about five seconds while it's hot on the vegetables。Boiled meat Make Tips
1. Dry peppers are used twice, for the first time as a soup fragrance, and for the second time as a perfume. 2. The meat slices shall not be added directly to the soup, but shall be joined separately, adhesively or mixed with the soup. 3 When bowls are loaded, hotter soup becomes more red, oily surfaces become warm in winter。