The bean sauerkraut

# Fry hands # pig's waist, alias pig's kidney, and there's an unknown name, "Gingar Box," which is famous for being like ancient silver. It is nutritious and contains various trace elements such as proteins, fats, carbohydrates and calcium, phosphorus, iron, zinc and vitamins. It has the effect of receptors of the body kidneys and strong waist gas. It is also what we ordinary people say about “conforming in form”, which may not have a scientific basis, but it is documented in the medical book “The extent of our rights” and “Simplified approaches to the arctic lake collection. There are many ways of eating the pig's waist, which can be fried, blasted, blown, tungstened and mixed, such as the specialty “Four types” in the rouette, which, in addition to the pork liver and meat tablets, is the pig's waist; in addition, the pig's waist can be sowed and cooked. It's my family's favorite practice to make fried soup and boil it; it's like my son's own son, who's got his back all cooked up and has no bones and no pricks. Soy-breathed flowers: fresh and fresh, sour and fragrance are popular, and it's a traditional dowlett, but it's not easy to make it, and it's even worse if it's not handled properly. How do you get rid of the smell and quickly make a delicious, smooth, scrambling bouquet? There are detailed steps and methods, like the kisses don't go away, keep looking

Recipe Recommendations

onion one
pork loin 1 pair
broad bean petals 1 small
rapeseed oil appropriate amount
cooking wine appropriate amount
soy sauce a little
balsamic vinegar a little
green onion a little
garlic 2 cloves
ginger 6 tablets
white sugar 1 teaspoon
salt 1.5 small spoon
Mushroom fermented soy sauce 2 tablespoons

medium spice
explosion
ten minutes
senior

Steps for The bean sauerkraut

Bean petals are stripped early。

Onions are washed and laced, and onions smell spicy enough to unsmelt pigs。

A detailed approach to the fragrance of pigs: the first step is to buy fresh pigs' waists without rushing to wash them, to tear out a transparent rinsing of the pig's waist, and not easily after meeting water; it acts like a bulletproof vest, which protects pigs' waists from bacteria and is a source of shame。

The second step is to clean up the pig ' s waist on the board, cut it open from the middle with a knife and split it into two petals, and the dark red and white parts of the middle, both of the pig ' s cheeks, are the source of the odour。

Step three: Scratch the whole side of the waist with a knife along the edge of the dark red, and must be removed; it's actually a gland body, which is filtered, and a significant part of the toxin in the pig is attached to it, so it's going off; that's what we used to call the weird smell of urine。

And then it began to cut its waist, many flowers, but the crossbrush is the easiest and the most widely used cutting method: 45 degrees across, 90 degrees vertical, deep, but not cut, and it can be changed to the right size. Specific operations: Turn the pig's waist over, start with a long head, hold a knife across the surface and press a 45-degree knife, note: each knife goes down, the knife is deep, but not cut。

The pigs turn their waists in the direction of 90 degrees. Straight down, the same cuts are deep and the surfaces are flowery。

Once the vertical cut has been completed, it becomes a small strip of personal preference; if a paragraph is too long to be half-cut, the length is more even。

Step four: white vinegar, salt, water and balconies, immersed in the blizzard for a while, then rinsed out。

The fifth step: The water in the pot is pouring out some wine, and the lower waist is hot enough to make it fresh, and the smell can be completely reduced while the cooking time can be reduced to a soft spot. When the waist is convoluted and the blades on the surface are naturally opened, they form a bouquet; thus, the front stage of the waist is completed and the fragrance of the pig's waist is minimized。

Here's the cooking process; the boiler boils, first the bean petals, then the onions, and then some salt, and then it comes out。

Refill the oil, smelt the onions and put in the mushroom bean sauce。

The smell of the sauce and the red oil are made out of the little sparkling, and then the wine, the sauce and a little bit of the white sugar, the salt of the medium and the sauce, can be added。

Falling into the waist, onions and bean petals, turning the fire quickly and evenly。

Step six: Finally, a small amount of corrosive vinegar will be dripped around the edge of the pot, and the evaporation of the vinegar will lead to further fragrance。

When the fire is even, it's off。

Out of the pan。