I'll make some meat
By VicentaLakin
The mackerel has the effect of accelerating the aroma, improving the gas and the stomach and the waterways. It is a seed of bamboo, also known as it. Chinese doctors consider bamboo to be odour-free and cold. It has saliva, abated gas and stomach, abated thirst and water. It also has the characteristics of blood resin, low sugar and multi-fibrous. Eating bamboo not only promotes intestinal creeping, helps digestion and constipation, but also plays an important role in preventing large intestine cancer。
Recipe Recommendations
- bamboo shoots 6 pieces
- hind leg meat 1 block
- green onions 1
- ginger 1 block
- Green Luosolla one
- red pepper of 2
- garlic 2 capsules
- salt 1 scoop
- soy sauce 1 scoop
- cooking wine 1 scoop
- oyster sauce 1 scoop
- pepper 1 scoop
- chicken essence appropriate amount
- oil appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for I'll make some meat
1
Prepare the mains。
2
Prepare all the supplements。
3
The bamboo is washed clean and sliced。
4
The rear leg was washed clean and sliced into a small bowl with salt, starch, wine, raw and a proper amount of oil made for 10 minutes。
5
Cream pepper cut to silk, garlic slices, ginger slices, onions cut to slash。
6
Water is boiled in the pot, and a little salt is added to it for three minutes。
7
Squeeze out the dryer。
8
The boiler is oiled and the heat is 60%, and the salted meat is poured into it and made into the colour。
9
Another pot pours oil, and the onion's ginger。
10
Put the bamboo in there, and it's raw, and the pepper powder will come out of the pot and it'll be even with the kerosene。
11
And then pour the slices in。
12
Finally, the peppers were poured into the ground and burned to death, with a little salt and chicken sperm。
13
The finished chart。I'll make some meat Make Tips
1. Fresh bamboo sprouts require water for 5-8 minutes. I bought it in a bag, and I bought it for three minutes, two minutes, because it contained a large amount of herbic acid, which would affect human absorption of calcium, so the mackerel would not be cut, and it would decompose most of it before it burns, so that it would not be 3 but would not affect calcium absorption, would remove the taste, would improve the taste, and would be cooked well in the mackerel-making process, further decomposing the hercic acid。