Spicy mud dry
By VicentaLakin
It's dry in the northeast, and it's not contaminated in rivers, so it's pretty clean. The mud is dry, so you can keep it in the cool air. Mud drying is not appropriate for cooking after a bubble, as the internal organs in the stomach are soft and can suffer. So, with the oil, it's just a little bit pretzel. But since the mud is produced in rivers, it inevitably smells of dirt, and if the wine only relieves the odor of the surface and the internal aura is not completely removed, it needs to be squeezed with heavy materials, such as peppers, peppers, spices, garlic, etc., that match each other's scent, overeating the meal, and a little wine。
Recipe Recommendations
- dried small loach 1 set
- green pepper 1 piece
- parsley 1 handful
- green garlic 1 tree
- oil appropriate amount
- green onion a little
- garlic 1 head
- fresh ginger 1 block
- salt a little
- soy sauce a little
- slightly spicy
- gan Bian
- ten minutes
- ordinary
Steps for Spicy mud dry
1
The small muddrums are washed with cool water, the dust of the surface is washed and the water of the surface is dried with paper towels。
2
The mix is clean, chili, garlic, celery, all kinds of, red pepper, dry pepper, cuisine and cuisine can be replaced。
3
Onion flowers, ginger and garlic cut the lasts, and the amount can be more, and the color will be added to the smell。
4
They pour appropriate amounts of vegetable oil into the frying pan, which is the same amount as a meal in normal times. They pour muddled, onions, garlic paste into the pan, medium and small flaming, and dried and cooked mudd with gradual warming, while onions and garlic infiltrated into the muddries。
5
When it's dry and hard, and when it's metal-like when it's rubbing on the pan, and the oil is clear, that's enough。
6
It's like pouring peppers and celery into the pot。
7
A little bit of soy sauce depending on the taste。
8
Flip it evenly, out of the pot。
9
It's dry, it's dry, it's hot, it's hotSpicy mud dry Make Tips
1. The dry mud tastes so spicy that it must be pressured with spicy, and the peppers must be adapted to their tastes; 2. The dry mud must be fertilized to the best, and the rest of it must be kept in a dry seal to prevent drying from becoming hard。