Scorch
By VicentaLakin
This season, there's so many beryllies in the mountains, they went up the hill last week and came back. It's important that you like it。
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Steps for Scorch
1
Just taken off the mountain, fat and fat. Nor do they know what it is, nor do they call them (the camels) upon the mountains, but they are the only ones on the mountains that we have gathered, and none else has taken them。
2
Put the water in the pot and the stork down and make it soft。
3
Cook it softly out. It won't take long. It's soft。
4
Tearing up two or four petals, then pouring water in, changing water, you'll find the red on the cylindrical, the water on the plate becomes red, and it'll smell a little dirty。
5
Wash the stork before you fire it, cut it. If it's a stork that's handled by others, start right here。
6
The garlic is ready。
7
The meat is cut, the starch sauce is mixed. I don't want to wash one more bowl, cut it and put it in the bag, put it in the soy sauce, and put it in the pot and throw it away。
8
Smash it with some peanut oil, and then rub it back。
9
Under the hot pot, put in the ginger garlic。
10
Put the pork in quick fried。
11
When the pork has changed color, join the cabbage, the salt, the sauce. Because the pork is already salted, the amount of salt is enough to taste like a herring。
12
It's so hot that the meat and the beryllies can be mixed。Scorch Make Tips
1. Clear the muds and rags before fresh platinum boils, because when cooked, the fumes are easy to go, bad before boiled and broken. When a piece of water is torn, it will be all right for one night or more. It will be all right for half a day to change water. 3. As you keep changing, you will find that the cylindrium is becoming cleaner and wash the rest of the hair before it is fired. I don ' t like the head of the roll, so I usually wash it off. 3. It is true that pork is not as big as it used to be, so it is necessary to pick up starch. If you make it with five flowers, you don't have to pick it up early。