Soybeans
By VicentaLakin
Dry bean horns are fresh bean horns that are clean, watered, dried up and easily preserved, and are available for four seasons a year, and today you are taught to make a cuisine cuisine with a small stone kiln red succulent, and a sweet bean cuisine, because small kilns have red succulture and can do it without red sauce。
Recipe Recommendations
- had dry beans 100g
- pork belly 150g
- garlic cloves of 8
- ginger 1 block
- pepper the 15
- Xiaoshiyao Braised Sauce 30 grams
- salt 4 tablespoons
- edible oil 3 scoops
- salty and fresh
- burn
- ten minutes
- simple
Steps for Soybeans
1
The dry bean is immersed two hours in advance to clean up, cut into small pieces, and the bouquet is emptied into small pieces。
2
Get ready, garlic cuttin, ginger cut rice, dry pepper cut。
3
Three spoons of cooking oil。
4
It's kind of golden。
5
Plus 30 grams of cormorant。
6
Put it in garlic, ginger, chili。
7
Put it in the dry bean horns。
8
Add water that's almost flat with the bean bean bean horns and cover it with a small fire to the pot with a small amount of soup left。
9
Saline-savored little fire juice。
10
The finished chart。Soybeans Make Tips
Each population feels different and increases or refines according to its preferences。