Three
By VicentaLakin
We promote economy, health and diversity, as well as halogenation, halogenation, and, in any case, halogenation, so many different things
Recipe Recommendations
- pork belly 约450 grams
- North tofu 450 grams
- eggs 4 pieces
- ginger slices
- Dried onion slices 5 pieces
- crushed rock sugar
- octagonal 1 flower
- soy sauce 3 tablespoons
- soy sauce 1 tablespoon
- brown sugar powder 1 tablespoon
- refined salt 1/4 teaspoon
- pepper 1/2 tsp of
- liquor 1 tablespoon
- salty and sweet
- braised
- an hour
- ordinary
Steps for Three

1
(b) The whole pork is to be fryed to a more charred state, mainly for the purpose of producing a modest quantity of oil, which is to save the number of times each piece of meat is turned
2
(a) To cut the pieces after they have been made, and each of the ends of the flesh continues to be fragranceed and leaves the pot with the appropriate amount of oil, approximately two large spoons, and the meat is provided for
3
(b) The boiler used for the meat is placed on the stove, added to the ice-cracked and boiled into caramel
4
And pouring ginger and dry onions
5
(b) Rapidly smoothing
6
(b) The pouring of water with no pork noodles and the addition of eight cents, three large spoons, one large old spoon, one large spoon of red sugar powder, one quarter of a spoon of fine salt, one half of a spoon of pepper powder, one large spoon of white wine, to mix it a few times, and turn it into a little fire and a slow stew
7
This will free up the hand of tofu, which will make every tofu piece of tofu corroded in order to make it easy to suck and not to break in the process
8
And put the tofu that is made of it into the meat pot, and then turn it down
9
(a) Added to the water boiled eggs, which are stripped of their shells, and which, from time to time, are more evenly coloured
10
It's about 10 minutes to put a lid on it
11
The fire is so thick that it tastes like it's hot, it's so salty that it's evenly mixed with the extra sauce. Come on, Enjoy!Three Make Tips
Tofu is a tofu condensation that keeps the tofu skin from suction and from the tofu process。