Sheep bellies
By VicentaLakin
For my food, Yunnan's fungus has always been a magical existence of many kinds and taste. This year, I fell in love with the lamb belly, a young, crumb. It's an empty fungus. It's got a very flat surface. It looks like a sheep's belly. This is a very young fungus, which, due to its emptiness, is very fragile and requires careful treatment. It's precisely because of the natural emptiness of the sheep's belly, which is well suited to the material, that what's missing is the fact that it's not easy to operate when it's brewing, and it's a little harder to crack. I'll just cut the fungus off with scissors, so it's easier. It's a nice sight。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Sheep bellies
1
A small amount of onions is cut to pieces, placed in a meat pap, added to the vibrator. "Don't put too much onions. It's enough to be detached. Too much sauce will cover the smell of bacteria."
2
Wash the sheep's belly to the roots and control the water。
3
Cut off a mouth with scissors。
4
Pumps of good meat into sheep's belly。
5
Put meat-sucked sheep belly on the plate。
6
An egg in the bacterium position (this step is a beauty and negligible) boils water in the pot and steams for about 10 minutes。
7
Carrots and peppers are shredded during the vasectomy。
8
Take the fertilizer out。
9
Pour the soup juice from the plate into the small pot, and put it into the end of the vegetables, adding a proper amount of salt, and when it is burned, the water is powdered with dust。
10
I'm going to pour the gravy on the sheep's belly。