Porridge pig meat
By VicentaLakin
The stairwells contain abundant sodium acacia, and therefore the smell is very low. Eating more of the poles complements the nutrients necessary for the human body and increases its resistance. Especially when you don't want to cook and make soup. It's the casserole. Porridge pig meat, with purple and shrimp skin at the bottom, is very fresh and fragrance。
Recipe Recommendations
- scallops 200 grams
- tenderloin 300 grams
- laver a little
- shrimp skin a little
- mustard a little
- green onion a little
- wonton skin 1 kg
- green onions 1 segment
- oil a little
- sesame oil a little
- oyster sauce a little
- salt a little
- spiced powder a little
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Porridge pig meat
1
200 grams of gill, 300 grams of rib meat, one piece of onion, a proper amount of violet, shrimp skin, gravy, onions, a pound of skin。
2
The poles, the rib, the onions in the meat-crawling machine, folding up the covers, breaking up in one minute, adding oil, perfume, platinum salt and fragrance, and 100mi water (a little plus), stir up, and then put it in。
3
There's a lot of ways to wrap it up。
4
This time I put it in the middle of the skin, and I put water on both sides, folded it into a triangle, grabbed it up to the middle, and it was easy。
5
Cook the boiler and burn it down the bottom of the bottom. Leather (cooked shrimp), gravy, purple, salt, onions (with fresher fragrance) can turn off the fire。
6
Porridge pig meat, especially delicious。