Moo-jee-poo
By VicentaLakin
muoul (english: agaric), mainly grown in china and japan. most of china is north-east and qin limu. molybdenum is both wild and artificially grown, with seeding entities in the form of ears, leaves or cups, thin, marginal waves, 3-10 cm wide, approximately 2 mm thick, and is anchored on the matrix with a side-stamp or narrow attachment. the colour is black and brown, the quality is glastic, thin and flexible, wet and translucent, and dry and constricted into a rigid horny, near-fluid. it's delicious, it's good, it's nutritious. molybdenum, flat, and many medicinal effects. they can be strong, active and resistant to iron-deficiency anaemia, etc.; they can keep blood on their faces, make their skin red, radiant, and they can deplete their stomachs and lubricate their intestinal tracts, while helping patients with hypertension。
Recipe Recommendations
- fungus 100 grams
- bacon 200
- ginger appropriate amount
- garlic appropriate amount
- red pepper a
- dried chili appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Moo-jee-poo
1
1. Black Moot Ears are purified with warm water, and provided for。2
Cut the meat in pieces, spare。3
3. Put a small amount of oil in the pot, and make a blast of garlic and ginger, and put it in the gravy until it's fine。4
Put it in the ear。5
After three minutes of fire, the proper water will be put in, and 10 minutes will be enough in Chinese。Moo-jee-poo Make Tips
The meat itself has salt, so it's enough to adjust according to the population, no more salt