Artemiste to the sausage
By VicentaLakin
Hunan or chili intestines are more greasy, and the aristocratic oscillations of artemisinin poles are enough to offset the greasyness of our intestines and do not produce water. It's a fragrance
Recipe Recommendations
- spicy large intestine head 250g
- Li Haoguan 300g
- ginger appropriate amount
- red pepper 2 pieces
- garlic 4-merous
- salt appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Artemiste to the sausage
1
Preparation of food items: 1, Hunan chili intestine or spicy intestine; 2, luminous bar to wash clean leaves; 3, ginger; 4, red peppers; 5, garlic paste; 6, salt; 7, old smoke. Spicy intestines and spicy intestines are unique ingredients that may be available in a treasure. Artemic trachea can be replaced with a hammer and taste better. It's not smart to replace it with a ketchup pole and a canteen, which can be tarnished。2
Practice: First, wedge the salami in the pot, without the need for a single oil, and dry it out。3
When the dried oil comes out, it's put in gingersy and peppers。4
Artemiste, salt, a minute of fire, and a pot of garlic. A fragrance full of cuisine - the artery is finished。5
Attention: One, Hunan or chili intestines must be boiled for five minutes before swirling; two, garlic paste will always be put in the pot and 50% will remain alive。6
This private dish is characterized by the fact that Hunan or chili intestines are more greasy, and that the anesthesia of the artemisinin poles is greasy to our intestines and does not produce water。