Burn white rice
By VicentaLakin
The salt and white is one of nine bowls of vegetables. It's done in a way that boils first and then explodes. It's a perfect match for the dry pickled bean pasta sauce in Sichuan. In recent years, there has been an increase in this white-coloured combination of practices, with large grains. There's rice and so on. It's a feast that's so rich, it's so white. It goes with rice, it's fat, it's easy and it's delicious。
Recipe Recommendations
- pork belly a
- onion appropriate amount
- pepper a
- white rice a bowl
- Dried pickles half a bowl
- cabbage a little
- octagonal second
- Jiang appropriate amount
- garlic appropriate amount
- salt a little
- sweet sauce two spoons
- soy sauce a spoonful
- douchi a spoonful
- rapeseed oil a spoonful
- salty and fresh
- fried
- half an hour
- simple
Steps for Burn white rice
1
The skin is a piece of meat. With garlic, peppers, boiled spares。
2
The skin is covered with sweet noodles while it's hot, and the whole meat is evenly painted, and then the old smokes。
3
A variety of spices and vegetable oils are placed in the pot. Blow it up, pick up the spice. Save the oil。
4
Put the skin down and put the lid on。
5
It's hot, it's hot, it's hot。
6
After cooling, cut back. Plot in the steam。
7
The meat is dried with pickles. The soybeans steam in the pot for 20 minutes, so that the smell of pickles and the smell of broccoli is fully integrated。
8
Rice and cabbage。
9
Steamed burning white。
10
Delicious food is ready。Burn white rice Make Tips
It's white, it's covered, it's totally cool, it's cool。