The rib
By VicentaLakin
Remember, Mom used to like pork chops with gravy, and my daughter now often talks about the mother-in-law's food, which is the best pork chop in the world, and, of course, it's a sweet and grateful memory, and it's a past in Dečan and onion bones, which tastes good, so I imitate it with my heart, and honestly, it's not as good as a hotel, but it's better than nothing. It's better to do, it's better to do, it's better to do, it's better to do, it's better to do, it's better, it's better to do, it's better, it's better, it's better to think about it, it's better, it's better, it's better to think about it, it's more like another dish。
Recipe Recommendations
- ribs 4 pieces
- soy sauce spoon 1 tablespoon
- Worcestershire sauce 1/2t of
- white sugar 1 tsp
- Brandy or white wine 1 tablespoon
- pepper 1/4 teaspoon
- cornflour 1 tablespoon
- sweet and sour
- fried
- an hour
- senior
Steps for The rib
1
Put the ribs in one bowl and add one large spoon, one half a spoon of juice, one small spoon of sugar, one large spoon of brandy, one quarter a spoon of pepper powder, evenly mixed with meat, with a slight massage of each bone。
2
Adding a large spoon of raw powder is also even, and if it is not needed in a hurry, it can be kept in a secure bag overnight in the fridge, which will take about 30 minutes。
3
The boiler was so hot that it was so hot that it was so hot that the ribs were in the pot。
4
Flames in the ribs, pick up filter oil。
5
The fire will be blown to the depths of gold, but not to the ground。
6
THE BOTTOM OF THE POT IS ABOUT A SECOND SPOON, SO THAT THE JUICE WILL SHINE, AND A SECOND SPOON OF GRAVY, A SECOND SPOON OF STEAK, A SECOND SPOON OF SUGAR, A SECOND SPOON OF PEPPER, A FOURTH SPOON OF PEPPER, A SECOND SPOON OF POWDER, A SECOND CUP OF WATER, EVENLY MIXED, AND A FIRE。
7
Burn the juice to bubbles。
8
Battered ribs, evenly plattered, boiled, available. Come on, Enjoy!
9
Note。The rib Make Tips
ONE, THE PORK MUST BE COOKED, AND NOT TOO MUCH FIRE WHEN IT FIRST EXPLODES, SO THAT THE PASTE IS NOT RIPE OUTSIDE; AND THE OTHER, THE A1 STEAK TASTES A LITTLE LIKE GRAVY, SO THAT THE TASTE MAY BE DIVERSIFIED, AND IF IT IS NOT READY, IT CAN BE SAVED。