Sichuan gravy
By VicentaLakin
I went out to college and found out that only Sichuan had peppers. I'll teach you today. Don't worry. It's not dark
Recipe Recommendations
- bacon appropriate amount
- glutinous rice appropriate amount
- sprouts appropriate amount
- Madou appropriate amount
- rapeseed oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
Steps for Sichuan gravy
1
I'll teach you today to make a porridge。
2
Chettin, don't be too skinny。
3
Clean sprouts and dry the water in the pot。
4
When the sprouts are dry, we'll just have to get fat and hot。
5
The soybeans are cold and boiled to the side of the pot and the bean skin is almost open。
6
We're gonna mix well-painted rice, bacon, soybeans, salt, pepper, vegetable oil。
7
It's starting to wrap the twigs。
8
Put the rice in。
9
The upper part must be full, scratched, and the buns filled。
10
Tie it up。
11
There's an elliptical angle. It's beautiful。
12
Ready to start cooking, about an hour and a half。
13
When it's boiled, bring it up. Dry water. This afternoon is full