Dry casserole
By VicentaLakin
Dry casseroles are almost a quick-fried sauce in every canteen, with a fragrance, with five fragrances that are fat, with onion fragrance, with rice and groceries, and a classic cuisine. It's not so hard to make a delicious, scrumptious dish at home, but to take the most important “quick” and quickly turn it on. The restaurant chefs make the boiled casseroles first, with a little cut-off, and it's important to set bright colors for the cuisine, which do not turn yellow。
Recipe Recommendations
- cauliflower one
- pork belly 100g
- garlic 3 petals
- dried chili of 3
- edible oil appropriate amount
- salt half a spoonful
- chicken essence 1 scoop
- soy sauce half a spoonful
- oyster sauce half a spoonful
- chopped pepper sauce 1 scoop
- cumin powder 1 scoop
- shisanxiang half a spoonful
- steamed fish oyster sauce 1 scoop
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Dry casserole
1
The bouquets are divided into small ones of equal size。
2
A small vegetable is immersed for five minutes, ginger, garlic slices, dry pepper slices, pork slices。
3
Oil is pouring in the pot, and the temperature rises to 50%, when the water is controlled, and it's blown into light yellow and made up。
4
Half a spoon of salt, one spoon of chicken, half a spoon of old smoke, half a spoon of pelican oil, one spoon of pepper sauce, one spoon of powder, one spoon of 13 fragrances, one spoon of steamed fish oil, evenly mixed。
5
Hot pots to refuel, put in meat chips, little flaming fragrances to make the fat of meat。
6
Put in ginger, garlic, dry pepper。
7
Go down to the vase, pour in the sauce and make a quick boil, remove the steam, and evenly。
8
If you like it too, try and do itDry casserole Make Tips
The wretch is also edible, so don't waste it. Don't leave too many flowers, and you can cut them into small ones with a knife, which is easier to taste。