Squeeze and veal
By VicentaLakin
During spring seasons, big fish meat, and once in a while, it's good to eat, and it's not only greasy, but also bad for health, so more often they like to eat fresh and greasy home foods, both for themselves and for guests. Back in spring, he came in to help out in the kitchen, spent most of his time busy visiting his friends and friends. This year, apart from visiting his friends, he spent more time in the kitchen preparing for his guests or his family's food. Meat is one of them. It smells nice, it's glitter, it's wine and it's cooking, and it's popular with men, women and children。
Recipe Recommendations
- mustard half a
- tenderloin 100g
- Black fungus soaked 1 handful
- beauty pepper of 2
- oyster sauce half a spoonful
- edible oil appropriate amount
- soy sauce 1 scoop
- starch a little
- pepper a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Squeeze and veal
1
(b) Prepare the required foods and clean them up separately
2
(b) Scratches are taken and immersed in water for about 10 minutes, which is more salty, so that salt can be removed from the milk
3
A small amount of starch, platinum oil, raw pastries, pepper powder, etc. were added to the cuddles of the spinal lobes for about three minutes
4
They will be replaced by cucumbered cedars, black wood ecstasy, and beauty peppers
5
(b) Fire from gas stoves, burning of hot pots and pouring into appropriate quantities of edible oil, and slowly defusing of the pepper fire when it reaches 60-70%
6
In the past few years, the government has been able to raise the price of meat, and the price of meat has increased
7
The skin of the meat began to change after about 15 seconds of fire
8
When the skin of the meat changes, the pre-cooked gravy and black-mutes are added to the fire
9
It's time to turn the fire off。Squeeze and veal Make Tips
One, which tastes more salty, is not salty when impregnated with fresh water; two, stork oil, raw and raw, all smell salty and salty meat does not need to be added to the salt; and three, when the meat is in the pot, it is not necessary to fire for long periods of time to eat and to sip the wood。