Plum sauce

1

Seam and stingers are washed first, followed by three spoons of wine, with an appropriate amount of warm water for three hours. It is recommended that the bubbles be split and not lazy with a bowl like mine, and that they be followed by a single pick。

2

The soybeans are also washed and immersed for half an hour。

3

Scrambling the plume with water, dispersing the plume, crushing it if it likes thin silk, and scrambling it like a grain. Five flowers cut to pieces. The soybeans also come up and squeeze down a little bit. Garlic chops, chili slices, all of which are made with peppers, and there are only five of them in the house, and a few of them are added. Half an onion, half an apricot mushroom, wash dry water and cut it to the size of peas. And don't pour the water from the blisters and soybeans。

4

The boiler pours into a bowl of oil, and the plume of rice goes down to the sea, and the fire is not too big, between the middle fire and the small fire, so that there is a clear smell of the plume and flesh。

5

That's what it's like to blow up like this, and then pull up the backup。

6

Pour some more oil and then fry onions and apricot mushrooms。

7

It smells onions, it's on the edge。

8

Then the soybeans and the garlic, and the chords and the soybeans。

9

Lower peppers, blend, blow up for two or three minutes。

10

And bring back the plume of rice and the flesh that was raised in front. Scramble it and blow it up for two or three minutes。

11

The water from the bean bean is poured in, salt, raw, soy sauce, soybean soybean soybean, soybean, soybean, and a little lighter on the top, and boil it for a few minutes, so as to keep the cover down in the middle so as to prevent the pan. Try it in the middle, it's not enough to adjust properly. It takes a little salt to taste。

12

It's too hot to see water. It's only oil, it's on fire, it's cold, it's loaded with clean boxes. It's all right。

One, the pillars and the seameat are washed clean and bubbled so that the water can be kept behind the sauce. It's better to have a warmer drink. It's about 40 degrees. If you like twirling, it takes a little bit longer to make it silky or steam for half an hour. I like to feel particles, so don't steam. Two, apricot mushrooms can be replaced with dry mushrooms, which are thick mushrooms, which are chewy and wash their hair before bubble, and water with boiled sauce. Three, the sunflower oil I use, maybe the vegetable oil will taste better. Try next time. The amount of oil is not specified, i.e. it must have blown up all kinds of materials, about 4.5 inches of two bowls less. This sauce has to be oily enough to be good. Don't ask how long it's going to blow up, the power of each family stove is different from the heat of the pot. The principle is to blow up to a micro-focus and smell the visible staple. If you like a little more fragrance, you can blow it up a little bit, but watch out for the fire, don't blow it up, it'll be bitter. It's going to be a few times in the middle and evenly. Since there are only five little peppers in the family, a few dry peppers have been added to the table. Five, I personally think it's soybeans, and this is the third edition of seafood sauce, and it's the most satisfying one because of the meat and soybeans. All the food was fried with oil, special perfume. The amount of beans can be increased a little。