Dry meat, four season beans
By VicentaLakin
The dry bean tastes hot and dry, and the appetizer is a fragrance。
Recipe Recommendations
- pork leg 100g
- green beans 250g
- vegetable oil 100g
- salt 3g
- soy sauce a little
- garlic the 3
- Fresh red peppers of 5
- dried chili of 5
- cooking wine 1 scoop
- oyster sauce 1 scoop
- medium spice
- fried
- ten minutes
- senior
Steps for Dry meat, four season beans
1
Here we go。
2
Food ready。
3
The four seasons of beans were torn off their tails, torn to two, the water was to wash them, and the four seasons of beans were to be taken out of the kitchen and dried up with paper, so that they would not explode。
4
The meat is cut to pieces for 10 minutes with wine, platinum oil, and salt from the old mix。
5
It's burning up to 60% hot, and it's blowing up all seasons。
6
Falling into four seasons of beans, blowing up four seasons of beans softened and skinned。
7
Pull out the backup。
8
Fat dry。
9
Put in flat garlic, dry pepper。
10
Into the flesh, the fire dried up the water of the meat, and the fire turned the flesh into the incense。
11
They're all fragrances and they're pouring into four seasons of beans with a proper amount of salt。
12
I'll give you the right amount。
13
Dry and delicious。Dry meat, four season beans Make Tips
Four season beans must use the kitchen paper to dry up the water so they don't explode。