Scorch
By VicentaLakin
It's a lot of things, really, I've been eating for decades, and I've been enjoying a little piece of meat, and I've been enjoying it, but it's not greasy, and I can eat a bowl with rice。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scorch
1
And when you cut off the skin, cut off the roots of the aging, and when you buy it, watch the bottom here. If you have a white spot right in the middle of the bottom, you don't pick it, and it's empty。
2
It cuts the twig 45 degrees, cuts into small segments, then lifts each segment up, cuts straight down 90 degrees, and it becomes a beautiful diamond slice。
3
The front leg of a pig is sliced in thin form, the front leg is tender, the thin spot is not pickled, saves time, and the oil is blown up。
4
We'll have some ginger, garlic, small slices, a little red pepper if we want a better color。
5
It's hot, it's meatloaf, it's ginger, it's garlic。
6
When the meat is colored, you add the cut slices, turn them up quickly and evenly heat them。
7
It's not too long to fire when it's ready, or the color gets darker, and when it's green, it's salty。Scorch Make Tips
I like the green color, so don't put soy sauce on it, cut it thin, and have some wine, ginger and garlic to help with it, so it doesn't have to be pickled anymore, and it'll be delicious。