Pickles
By VicentaLakin
It's a very greasy dish, full of meat soup and fat, a few fragrances of ginger and garlic, and paprika paste during the hidden period, and finally a taste of the pickles themselves with a little acne. Microspicy acid, fragrance of flesh, odour of teeth, chewing and saliva and rice are the best partners. If we can replace fresh meat with roasted meat, then we can make the fat part of the fat so that the pickles are fully absorbed, there's really only one word to describe! I'm Jian, and I'm focused on sharing my home food and learning more about my home's food
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Pickles
1
The pickles wash twice and then dry the moisture, pork slices, ginger and garlic cutters。
2
A boiler of oil, hot oil, full fatting of the fat, then the rest of the thin meat, screeched and added raw, old, salt and some water, for a little five minutes。
3
When the meat is cooked, leave more soup, pour it into the ready pickles, turn it over, and fully absorb the soup。
4
Add ginger garlic paste, pepper powder, fragrance, salt, raw and old, so that you can get out of the pot。Pickles Make Tips
Porks are best bought in a scrawny phase, or they are better prepared for oil alone; 2. pickles need to be washed first with water and must be dried up, otherwise they are less likely to change or taste; 3. A little more oil is better and the water of the scud is better than meat, and a full intake of soup is ensured when the juice is collected