Q'S A GOOD LID
By VicentaLakin
The thawing nutrients are not much, but they're delicious. The fat on the inside is also a treasure. It's called a fragrance with a fat skin, and the thick white pig oil on the surface, scratched off with a little spoon, cooked with vegetables and made more fragrance! Despite the frustrations of that era, it was still a good day. Today, as taste increases and knowledge of nutrition increases, this layer of fatty and oil becomes redundant, cutting it off and cooking it more healthy。
Recipe Recommendations
- salty fragrance
- stewed
- an hour
- ordinary
Steps for Q'S A GOOD LID
1
The skin is ready, whatever it takes。
2
Cut off the fat on the inside of the skin, then cut off the small pieces of the skin; if you don't like the fat that eats it, you'll have a cold taste of white meat。
3
In the cooling pot, the water will be boiled for five minutes to remove the excess grease and impurities。
4
Another pot, with water, soy sauce, salt, onions, ginger, eight horns。
5
And when it's boiled, it pours watered flesh into the pot。
6
A little fire, a lid, a lid to the skin, and a chopstick。
7
Pick up the horns, the ginger chips, the onions。
8
Prepare a clean bowl or a preservation box, and pour the skin and soup into the bowl on average; cover it and freeze it in the fridge to total condensation。
9
Get ready: garlic chops, onions cut。
10
It's good to be raw and jealous, and it's good to eat some hot pepper oil or rice, evenly mixed。
11
It's a condensed thaw, with the sharp edges of the knife inserted into the thaw and the bowl wall, and it's buttoned and easily disemboweled。
12
Cuts, slices, strips, as you like, can be eaten directly and with garlic juice。
13
FROZEN MEAT, Q-BARMING, FRAGRANCEQ'S A GOOD LID Make Tips
One, there will be a small amount of fat on the inside of the skin, which can be removed from the point of view of health, depending on the individual ' s preferences; the knife can cut off the raw fat, and if the knife is not sharp or bad, the whole skin can be cooked to change the colour, and a little cold can remove the fat. The adhesive protein in the skin can penetrate into the soup, and condensate in the cold, and prefers to eat “frozen” to have more soup. 3. There is more vinegar in the juice, which has the effect of abating and appetizing; vinegar and vinegar are available。