Scrambling

I bought some silk from the kitchen, and I'm going to learn today to make a soft-for-no-no-no-no. It is said that the ancient longfish, which had been made from the age, had been ploughed with a gauze, placed into a boiling pot with onions, ginger, salt and vinegar, and had been drawn into the fish collage, opening its mouth. Take its spinal culinary. The meat is so green that it is caught with chopsticks, and at both ends, like the belly belt of a child's chest, when eating it, it can be filled with spoons, so it is known as a “soft long fish”. We used to fire wire at home, but there's a lot to talk about. It's not much halogen juice on the plate. It's all hanging in the back pocket. That's how we call it "scrambling" instead of "scrambling"

Recipe Recommendations

eel 400 grams
leek 50 grams
red pepper half a
lard 1 scoop
bowl of juice 1 part
broth appropriate amount
vinegar 1 scoop
cooking wine 2 tablespoons
sesame oil few drops
salt a little
white pepper a little
Jiang 2 tablets
garlic cloves of 2

salty and fresh
fried
half an hour
simple

Steps for Scrambling

The market bought the silk。

I think it's too luxuriant to take out the internals and say that all of the darts are better with the back。

It's for clean growth strips。

Scab wash, cut the root, only with root。

Paprika。

In the small bowl, a raw spoon, an old spoon, two spoons of vinegar, a spoon of sugar, a spoon of wine, a small amount of white pepper powder, and an appropriate amount of water starch for a bowl。