Spicy ribbons
By VicentaLakin
It's common practice to be swirling and bubbles, with pepper belts softer than fresh ribbons, with ice in the fridge in the summer, and with meat chips, peppers, spices, and a few dozen pieces to sell at home. It's not only super-eating, but it's also very simple for us to eat in the summer。
Recipe Recommendations
- lotus root belt a
- pork a
- green pepper few
- red pepper a
- ginger powder a little
- salt a little
- garlic few grains
- cooking wine a spoonful
- soy sauce a spoonful
- oyster sauce a little
- soy sauce few drops
- slightly spicy
- fried
- ten minutes
- simple
Steps for Spicy ribbons
1
Clean belts, fresh belts, slightly rusty surfaces, not particularly white colours, most of the white past is made of potions。
2
Remove the top knot, wash the belt again with fresh water, hide the mud in the small hole of the belt, wash it and cut it。
3
I've got some cuisine. I've got spicy peppers。
4
The pig's front leg is a piece of meat, sliced into thin slices, poured into a spoon of wine, a spoon of raw wine, a little salt, a little ginger powder, and scratching for 15 minutes。
5
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot。
6
Then he pours red peppers, garlic paste, and makes them smell like garlic。
7
Finally, the belt goes down, and the water in the belt is slowly boiled out, so that the ribbon is filled with meat。
8
Finally, a spoon of pelican oil, a few drops of old, a little salty。
9
There is no need for water in the course of a setup, so that the ribbons and the smell of meat can be fully integrated。Spicy ribbons Make Tips
One, fresh belts should not be placed for too long, and must be eaten as quickly as possible, otherwise they can easily be wiped out and blacked out, and it is suggested not to buy too much at once and to buy fresh food. 2. The taste of the belt is softer than that of the lichen, and it is easy to get cooked, so it will not take long. 3 If you don't use meat, the sodium tastes delicious, so that you can not put too much red sauce on the sodium and a little vinegar。