I'll burn the dead

By VicentaLakin

I'll burn the dead
The rest of the crumbs, meat and soup. “Bones” are often used in hotels for cooking, burning mackerel with it, without any more sauce, with thick corsets, making the soft mackerel taste quick and with the smell of sauce。

Recipe Recommendations

  • Yuba of 5
  • sauce bone 2 blocks
  • onion 10 grams
  • carrots 20 grams
  • salt a little

Steps for I'll burn the dead

  • 1
    Roasted bamboo is washed, bubbling all night with warm water。
  • 2
    Bones left in the sauce, steam with a steam pan。
  • 3
    Cut the bone and cut it into small pieces。
  • 4
    Slashed on the sides, carrots, slices of carrot and a bowl of crumb soup。
  • 5
    Squeeze the soft mackerel and squeez the water to grow. Yeah
  • 6
    Oil in the pot, heat in carrots, onions a little bit fried。
  • 7
    And then put it in the fragrance。
  • 8
    Put it in the corrosive bamboo, and when it's evened, you pour it in with a spoon。
  • 9
    And add a little water, and a little salt, and burn in the corks。
  • 10
    Disc。

    • I'll burn the dead Make Tips

    The mackerel needs warm water. It's too hot, and it'll have a hard end in the soft。

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