I'm going to fold my ear and my ear
By VicentaLakin
It's also called the Sichuans. It's called the Sichuans. It's called the Sichuans. 'Cause it's a special smell. People who love it can love it in their bones. People who don't like it tend to fall apart. The southwest region of China likes to be cooled with condensed ear root, and it's screeched with fragrance; or it can be cold when it's roasted with old duck soup; and the best way to eat is to mix the hyena potatoes with a bit of a broken ear and a piece of a stick. The 13th Aunt said the other day that it was the season of deciphering the ear, and it is the season that brought this new food today, saying it's not new in my house, and it's been 20 years since it was eaten. She wanted to eat in the Northeast last year, but she didn't sell it at Na Ho。
Recipe Recommendations
- folded ears 300g
- Pork in front of pork 150g
- dried chili About 7
- pepper
- cooked vegetable oil appropriate amount
- water starch appropriate amount
- salt appropriate amount
- MSG appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for I'm going to fold my ear and my ear
1
It's fresh, it's plum meat, it's good。
2
Slice the silk。
3
Ears muster, strangling to the root, strangling about four centimetres, rubbing it with a little salt, cleaning it several times to the water and drying it。
4
Dry pepper slices, with peppers。
5
Cutted meat with water starch and balconies, pickled for more than 10 minutes and put some vegetable oil in reserve。
6
It's hot, hot, hot, hot, hot。
7
The hot peppers turn color, and they're coming in。
8
The silk is turned white and the earring is added。
9
And then you add salt, and you notice that the salt is used more than the usual chow, because it's not easy to taste. Go on for more than a minute, taste it salty, turn it on again, turn it off and make a pot。
10
It's a simple quick dish. It tastes good
11
The product appreciates it。
12
The product appreciates it。
13
It's so good that Aunt 13 ate more. Next to that is spicy sheep blood。I'm going to fold my ear and my ear Make Tips
1. What kind of dry chili looks like, with spicy and spicy, does it look like a personal preference to determine the amount to be used, mainly for the taste of spicy shells. Two, scaffolded meat slices would be better served with a prefix, more flaccid, unsettled. Three: Don't put salt in front of the meat and starch, or it'll be salty enough to make you doubt life. 4 If raw oil is used, it needs to be cooked and cooled to 50% heat。