The gravy
By VicentaLakin
The meat is one of the Chinese pickles, which is mostly found in Sichuan, Hunan and Guangdong, and is known as “grain” because it is usually made in the lunar month of the agricultural calendar. Scrambled bacon, consistent in appearances, cooked and sliced, transparent, coloured, red in yellow, odoured, fat and thin, not only is it unique, but it also has the functions of appetizer, cold, digestive, etc。
Recipe Recommendations
- bacon 100 grams
- green garlic 6 pieces
- salt a little
- pepper a little
- chicken powder a little
- white sugar a little
- salty fragrance
- fried
- ten minutes
- simple
Steps for The gravy
1
We'll boil the meat with water for 20 minutes。2
Remove the skin, cut the thin。3
Garlic wash, first strip。4
Then cut into a diamond section。5
A little oil in the pot, 40% of it when it's hot, a little bit of the fat, a little bit of white sugar, pepper powder, and chicken powder。6
Put it in garlic, and you can put it on fire。7
Disc。The gravy Make Tips
The meat itself tastes salty without salt。