I'm going back to the pot
By VicentaLakin
Celery. In my home town, it's called Richie. There's gotta be more to it. Grandma used the meat to make this dish. I don't know why. We can't send meat this year. That's why I thought I'd make it with the casserole, and put on some of the crumbs。
Recipe Recommendations
- pork belly appropriate amount
- celery appropriate amount
- Yuba appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- garlic sprouts appropriate amount
- Jiang appropriate amount
- millet pepper appropriate amount
- garlic appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for I'm going back to the pot
1
Celery slash. Easy to ripe。
2
It's screeched and salted, and it's cooked with flowers。
3
I'm going to have to cook a five-flower fried fry。
4
Like this on it。
5
It's going to blow up. Small amounts of salt added。
6
Go down to celery and fry. With salt。
7
Keep turning. Old smoke。
8
Plumbing hair in the macabre。
9
The celery is ripe, and it's going to burn。
10
Add a little water for a while。
11
Then go down to garlic。
12
Get ready to cook。
13
The finished product。