Molybone
By VicentaLakin
Black Muir, a nutritious edible food and a traditional health food in our country, has traditionally been perceived by our medical sciences as having the effect of being strong and strong, cleaning out the lungs, re-blooding, calming and so forth. It's tiring, stomach, intestines. It has the effect of irritating, defusing, feeding the stomach, active bleeding, pulmonary and intestine. The frequent eating of wood can prevent artery sclerosis, especially among middle-aged older persons. I learned this dish from my father almost 30 years ago. It tastes so good
Recipe Recommendations
- fungus 20g
- pork front leg meat 200g
- red bell pepper half a
- pickled ginger
- pickled pepper of 3
- pepper
- salt appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- vegetable oil 50g
- lard half a spoonful
- slightly spicy
- fried
- half an hour
- simple
Steps for Molybone
1
The woody ear is soaked with fresh water (cold water) for about two hours, removing the impurities and adding a small spoon of salt for a while before washing it clean。
2
Leather-legged meat, go cut the thin。
3
Red lantern cage pepper cut, ginger pepper cut。
4
Meatloaf with a little salt, water starch squirming, salting for more than 10 minutes。
5
Let's get some oil in the pot, let's get some wood in the ear for about two minutes and put some salt in the pot。
6
Clean the pot, refuel it, and this time add pig oil and vegetable oil。
7
It's a quick dish. No one's taking a picture of me next to the fire. I'll elaborate on the process. Thirty-four percent of the oil is hot (mys is ripe oil), put in the peppers, blow up to the color and get out. Scrambled meat chips, scrambled fire (the prefix of which is the middle fire), poured the meat into ginger peppers, turned it down a few shovels, rolled it down red peppers and wood ears, rolled it down a few shovels, cut it down and shut it down, put a little odour on it (or no, the taste is wrong), and spread the pot。Molybone Make Tips
1 The wooden ear used for the fire must be woody, and the leaching period cannot be too long, otherwise toxic. The wood used for stew can be used in rough wood. 2. The bottom oils consist of vegetable oils and pig oils, with a better taste. 3 - Instead of bean petals, a green pepper is used. It tastes better with ginger pepper chopping. 4. Any roasted meat is preferable to pork front leg meat, which has a more flaming taste and which is recommended in this dish. Five, I'm the red pepper that was left yesterday for the green bean-burning rabbits, and if there's no red pepper, it's better to have half a half a centimetre of sliced up. 6. Be careful with the dry water when burning wood, but still boil. No slacking until the pot is re-established, it must be cleaned clean so that the heat does not produce carcinogens. 8. The final course of cooking is unsaltable, and the raw smoke is just till the end, with salt in the front meat and in the ear, and salt in the pickles。