Five-flower veggies
By VicentaLakin
Recipe Recommendations
- pork belly 200g
- mustard 2 packs
- green onion a little
- soy sauce 1 spoon
- oyster sauce 1 spoon
- liquor 1 spoon
- pepper 1 teaspoon
- chicken essence 1 spoon
- cornflour 1 teaspoon
- sesame oil a little
- salty fragrance
- steamed
- half an hour
- simple
Steps for Five-flower veggies
1
Get 200 grams of bouquets, two packs of gravy。
2
Cut the bouquet into about 1 mm thin (if it is difficult to cut, freeze the meat for more than 10 hours before cutting)。
3
It's hot in the open water as soon as it's colored, it's pouring out, and it's too cold to wash。
4
Pelican oil, soy sauce, pepper powder, chickens, white wine and pixie powder are mixed, and a little 10 minutes of pickled oil。
5
It's evenly laid on the chassis, and then put on the water-washed squeeze。
6
The water will burn open, the fire will evaporate for eight minutes and the onions will be covered。