Piperapple
By VicentaLakin
I like sour, so I like the taste of pepper. Piperapple is one of them. When I'm making peppers, I put on a blisters. Not only is it delicious, but it's also beautiful in colour, and it's very cute in round shape. {\bord0\shad0\alphaH3D}
Recipe Recommendations
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Piperapple
1
When the waist bouquet is cut half, the mid-wire adrenal glands are removed from the mid-wire, cut the cross cleaver, and sliced. With salt, wine, ginger chips and water, the waist is rinsed for 20 minutes and washed twice. Wash to white。2
Juice: A small amount of salt + half a spoon sugar + two tea spoons to smoke + one third of the tea spoon pepper powder + two tea spoons of wine + water starch to make tack。3
It's 40% hot, and it's hot, and it's hot, and it's hot, and it's hot, and it's red oil。4
Change the fire, cut up the celery to dead, and then fast and flat-fried down. This step cannot take long。5
Then we'll get in the tattered juice, and then we'll flip it and we'll have a few onions。Piperapple Make Tips
The pepper flavor is also an important part of the river food system, and the pepper smell is a good thing to go on. Piggy livers, hips, chickens, and so on, they're used for peppers. There's a thin membrane on the back of a fresh pig. It must be emptied of its white fragrances and must not be forced to lay down a knife, or its fragrance will still smell. If the knife works poorly, it is not easy to cut a cutter with two bamboo sticks on both sides of the waist. After cutting it, wash it several times with fresh water, and wash the blood in it to the whiteness of the waist. When the celery is blown up, then the waist flower, so as to ensure that the celery doesn't taste good and that it doesn't get old。