Fry the ridges of the pig with the sauce
By VicentaLakin
It's not just pasta and potatoes, it's rice and rice. The best sauce is the rice gravy, which burns the pig's ridge, which is delicious, and which is delicious, and which is a simple and rich lid。
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Steps for Fry the ridges of the pig with the sauce
1
These are two people's loads。
2
I'm going to start with the sauce: the ginger and garlic, the sauce, the honey, and the corn starch。
3
The pig's ridge is thick (presumably so thick as the fingernail cover because it has to be fried), and a piece of it is filled with sauce, and it's made for about 15 minutes。
4
It's got to be hotter than a boiler. The meat doesn't come out much. When the boiler is cold, the meat goes in, then the fire goes on。
5
When the bottom is boiled, it's turned upside down (not to fry, easy to get plenty of water, dry meat), and the pot is almost hot enough to put it in onions, into pickled charades, or into fire。
6
It's almost sticky, it's in red peppers and peppers, it's off fire, and then it's a little hot, extra hot, so the peppers don't come out with much water。
7
Finally, black pepper and some lemonade。
8
Just fine with rice。