Pelican
By VicentaLakin
They're fresh, sandless, sheared, salt-free, we like sour, chili, we eat better. I couldn't find the sour in a while, so I had to fry the pepper oil。
Recipe Recommendations
- Hua Jia 1 kg
- millet and pepper of 2
- pepper one
- minced garlic appropriate amount
- onion appropriate amount
- oyster sauce 2 tablespoons
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Pelican
1
Take them home and soak them in the water and let them move。
2
We'll get some water before we go。
3
Put it in the ginger blade, and when the water rolls, the florist will automatically open and cease fire。
4
Pick up the spares. The others are cut。
5
Paprika starts with a fire。
6
And then another pot, the garlic and onions。
7
Falling into the flower armor。
8
Put in chili。
9
Add two spoons of pelican oil, two spoons of soy sauce, two minutes of frying。
10
Add onions。
11
It's fine。
12
The finished product。Pelican Make Tips
In general, saline is not required。