It's real green pepper
By VicentaLakin
Sichuan people love pig ears, whether it's cold or hot. Maybe that's one of the reasons why Sichuan's ears are so many. The green bean is spicy, pepper is spicy, pork is fragrance, soy dry is thick, and a smooth pig's ear is the best choice for wine
Recipe Recommendations
- Kou Da Xiang Fresh Pepper Douban appropriate amount
- pig ear appropriate amount
- green pepper appropriate amount
- dried bean curd appropriate amount
- ginger appropriate amount
- peppercorns appropriate amount
- Xiaozha rapeseed oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for It's real green pepper
1
Food products: Coca-fainted pepper bean petals, pig ears, green peppers, soybeans, ginger, peppers, pickle oils, salt, flavor, etc。
2
When fresh pig ears are put into the pot and chopsticks are cooked easily into the ear, they can be made cold。
3
Precipitated and cold pig ear blades, purified precipitous precipitines, dry bean slices, and the preparation of foods such as coca-corrosed bean bean petals, small-scale pickled vegetable oil, salt, spices and peppers。
4
The boiler heats into a small gruelling seed oil, and when the oil is refined, the peppers are put in and a small amount of salt is added to the table, which can be replaced。
5
The boiler heats up into a small greasyseed oil, so that when it is cooked, the ears of the pig will be rinsed into the pot and then into the calcium pepper bean petals, which will continue to be fragrance。
6
After Koda's precipitous bean petals and pig's ear are blown out, they'll be put in a boiled-up green pepper, cut dry bean strips, then they'll be edible with salt, stench, etc., and then they'll come out of the pan。