Scrambled pork
By VicentaLakin
There's a bit of ribs in the fridge, and I've been thinking about it for a long time. Our ribs are used to being soft, so the pressure pans are usually evaporated and then fired, and sometimes evaporated before following. There are many kinds of scavengers, some of them super strong, some of them impotent. When you're young, you'll see people making mashed bamboo, a pair of soybean-like liquids, burning and heating underneath, waiting for the surface to condensate into a layer of skin, carrying the skin light. Get up, hang on a pole, dry it out, it'll be a scrawny bamboo. It'll be like a scrambling pot。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Scrambled pork
1
Burn a pot of water, put down the ribs and run over the water。
2
After the water, the ribs are in the bowl, the electric pressure pan is steamed once. We're used to eating soft ones, usually with this step。
3
Steam well. The juice can be brought down, the soup made, very nice。
4
Roasted bamboo in the water. I won't have to take a few minutes to get this one。
5
A part softed and then cut or cut. You don't have to worry about some of them. You can throw them when you're fired。
6
Get some ginger. White and ginger。
7
Onions are on the other side, because the time to cook is different。
8
Hot pot oil。
9
Put it in the ribs and flip it. It was supposed to be white and ginger first, but then I forgot。
10
I'd like to add a little bit of old and old。
11
Put it in scabs, add salt。
12
Put some sugar on it。
13
Put a little water in it. Depending on the type of scavenger, I can't buy it for long. It'll rot。
14
Add pelican oil and put it onions。
15
Tile it off。
16
It's dinnertime。