The meatloaf
By VicentaLakin
It's easy, but delicious. They are hotter for a short period of time, so they can keep their taste soft, and even a small mix can taste the smell of “dry casserole”. Meatloaf should be used with fatty, and the fat from the sprouts will keep the vegetable oil warm. It's more chewy with the skin。
Recipe Recommendations
- cauliflower half a piece of
- Fat and lean pork with skin 1 block
- red pepper one
- shallots 1 tree
- oil a little
- salt 0.5 grams
- soy sauce 10 grams
- cooking wine a little
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for The meatloaf
1
Pork, chili, onions ready
2
The meat is frozen early, it's cut thinner and it's better to eat with skin than without skin
3
Carpets of pepper, onions, if chili is better
4
They'll split flowers and burn them in the boiler; they can be determined by their taste. When the heat is hot, the tan of the precipitous larvae is made, the softer, and the hoter
5
Hot pots of hot oil, meat slices in the pot, fats out of the boiler, and a small amount of wine out of the bottle
6
(b) Vegetables into the pot, and the fire is turned so that the oil can be soaked
7
(b) Salin, soy sauce, or fresher odour
8
The hot peppers and onions are put into the pot before the pot starts, and then the color changes。
9
Meatloaf, salty, delicious, deliciousThe meatloaf Make Tips
1. When the water is not cold, it is determined whether the mouth is soft or soft when it is hot; 2. Paprika, chili and garlic are available, and the fragrance is abundant, and those who are not spicy can be replaced with sweet peppers or peppers。