Here's the gravy

By VicentaLakin

Here's the gravy
Before, he didn't like to eat beans, he felt dark and bitter, and then he ate my mom's gravy ribs and went home to improve it. He said it was much better than the brand-named steak, and it was good for steaming fish。

Recipe Recommendations

  • ribs art. 1
  • douchi 2 tsp
  • Jiang appropriate amount
  • garlic 4-5 flap
  • soy sauce Half a teaspoon
  • salt Half a teaspoon
  • cornflour 1.5 small spoon
  • black pepper Half a teaspoon
  • cooking wine 1 teaspoon
  • chicken powder 1 teaspoon
  • have 1 teaspoon

Steps for Here's the gravy

  • Make Here
    1
    Material photos。
  • Make Here
    2
    Bone wash away the blood, salt it and wash it。
  • Make Here
    3
    Chon, garlic, beans, wash and mix, and cut as much as you can。
  • Make Here
    4
    The sauce uses this little spoon。
  • Make Here
    5
    I put it in oil, black pepper shredded, powdered, salt, chicken powdered, smoked, wined。
  • Make Here
    6
    The mix is even, so the fabric packs each of the ribs, picks it up for one to two hours, and it tastes better over time。
  • Make Here
    7
    It's just that I've been waiting for you, and I've been waiting for you。
  • Make Here
    8
    You can have two bowls of rice with that juice alone。

    • Here's the gravy Make Tips

    1. There is no standard for the fabric, and if you prefer to be light, reduce the weight of the fabric. I'll put some onions on it. I'll eat in the morning before I do。

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