Piggy belly potion

By VicentaLakin

Piggy belly potion
A pig's belly is warm enough to make up for vanity and leaks. The pharmacies are odoury, flat, pulmonary, dry. This pharmacist hog soup is good for people with weak stomachs。

Recipe Recommendations

  • pork tripe one
  • of functional 500G
  • red dates 10 capsules
  • lotus seed 10 capsules
  • ginger appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • vinegar appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • wolfberry appropriate amount
  • green onion appropriate amount

Steps for Piggy belly potion

  • 1
    Get the raw materials ready for a pig's belly. Slash the slash。
  • 2
    The meds are cut to a centimetre thick, and can remain the same in rare vinegar water。
  • 3
    Water in the pot pouring into everything except mountain medicine
  • 4
    A few drops of old smoke, pepper powder, an hour of stew
  • 5
    The salt continues to boil for half an hour
  • 6
    I'll put chicken on the pot, and I'll throw a few tarts and onions
  • 7
    Completed Chart
  • 8
    Completed Chart

    • Piggy belly potion Make Tips

    One, the pig's belly is to remove the oil from the inner layer, then rub it with salt and flour, and then wash it with hot water. 2 The mountain medicine was selected from the local pyrotechnic from Jiangxi Richan, which is delicious and uncooked. It's the only mountain drug I've ever seen that's not only uncooked, but also hotter. 3 The meds need to be taped with gloves, or you can scratch and tickle. The meds are very low because they are demanding and difficult to grow on a scale. It could be replaced with Henan Huaiyama. Other mountain medicine should not be cooked for too long. If you cook for half an hour, you'll probably have to drink some potion, and I'll be used to some groceries, but on the Internet it's said that pigs can't eat with the omelet, which I learned after eating, and that there's no symptoms of poisoning, but I suggest you don't leave the raisins when you cook. Six, the pig's belly must be salted or hard

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