Pelican pins
By VicentaLakin
Recipe Recommendations
- bean skin a
- Flammulina velutipes 300 grams
- millet pepper two
- Green Beauty Pepper a
- garlic two cloves
- oyster sauce two spoonfuls
- salt appropriate amount
- chicken essence a little
- starch a spoonful
Steps for Pelican pins
1
Get your food ready
2
Bean peels grow 10 centimetres, strips five centimetres wide, golden needle mushrooms go root, wash, dry water. Take a little willow, root and the edges of the bean skin
3
It's a roll of golden pins, red and green
4
Put a spoonful of starch in the bowl, a little chicken, a little salt, because the oil contains salt, not too salty
5
Water-to-sizing backup
6
Save the bottom oil and the garlic
7
Two spoons of oil when the garlic paste blows
8
Put the garlic paste in half a bowl of fresh water after it's oily
9
Put the pin in the pot
10
Two minutes for the little fire stew, and then a minute for the red and green
11
There'll be water coming out of a golden needle mushroom, more soup in a pot, and then there'll be a big fire, less soup, less soup, less pot, no soup, so we can get out of the soup
12
A plate, a good oil-consuming pin roll, and a good diet。