The sauerkraut is back in the pot
By VicentaLakin
ACCORDING TO THE SAYING, “I DON'T WANT TO EAT BACK THE POT, I DON'T WANT TO GO TO SICHUAN” AND IT HAS A LONG HISTORY OF BEING CALLED THE “NOISE CITY”. THE IDEA TO RETURN IS TO BURN THE MEAT TWICE, FIRST IN WHITE AND THEN IN FIRE. IT'S MADE IN WHITE WITH THE SMELL OF MEAT, AND WITH CHILI AND BEAN BEAN BEAN SAUCE, IT'S FRAGRANCE AND COLOR. FRY BACK THE POT WITH THE SKIN, SPICY Q BULLETS, BUT A LITTLE BIT LIKE PORK, ADDING A TASTE TO IT。
Recipe Recommendations
- pork belly 500G
- red bell pepper one
- garlic sprouts 4 pieces
- sweet potato skin a bag
- Jiang a
- green onions a
- pepper a little
- bean paste a spoonful
- sweet sauce a small spoonful
- douchi a spoonful
- chicken essence a little
- salty and fresh
- fried
- half an hour
- ordinary
Steps for The sauerkraut is back in the pot
1
Put the bouquet in the pot, put it in ginger chips, onions, a few peppers, open fire, cover the pan, boil it for about 30 minutes, boil it until it can be punctured with chopsticks。2
The boiler is filled with edible oil, hot and hot, and the sliced meat is put into the pan, while the ginger-swidth is added to the boiler, and a portion of the fat is extracted from the fat。3
Put it in the soy sauce and then the soy sauce and a small spoon of sweet noodles。4
The meatloaf will be ready for about half a minute。5
It's about half a minute before it's thrown into the skin and garlic。6
Then, when the garlic leaves are cooked, a few chickens can start cooking。The sauerkraut is back in the pot Make Tips
1. Before the skin is used, clean each piece separately, without a need for long bubbles. The soybeans and bean petals all taste salty, and a proper taste of salt can be added to the pot before it starts。