The sauce protects the flesh

By VicentaLakin

The sauce protects the flesh
He's not well. He's booked to see a doctor outside tomorrow. Hospitalization may be required if circumstances and conditions permit. The child will not be able to accompany me at the hospital for five days from the last day of his return to school, and if I am in hospital, he will be left alone at home. I've got a big pot of meat for the young master today, and I've got a little gravy and a steak. I didn't have to starve him when I was away。

Recipe Recommendations

  • Hu Xin Rou 1000g
  • qingshui several
  • salt 4g
  • soy sauce 10g
  • soybean paste 2 spoons
  • sweet sauce 1 spoon
  • white sugar 5g
  • braised pork sauce Xiao Xu
  • onion Xiao Xu
  • tangerine peel 1 block
  • wine cherry of 2
  • Jiang appropriate amount

Steps for The sauce protects the flesh

  • Make The sauce protects the flesh step 0
    1
    Cardio wash, cold boiled water。
  • Make The sauce protects the flesh step 1
    2
    Get halogen, and ginger。
  • Make The sauce protects the flesh step 2
    3
    Put on the leather。
  • Make The sauce protects the flesh step 3
    4
    In the pressure pan。
  • Make The sauce protects the flesh step 4
    5
    Carbage boiled for three minutes。
  • Make The sauce protects the flesh step 5
    6
    Wash the foam in the pot。
  • Make The sauce protects the flesh step 6
    7
    Put on sugar。
  • Make The sauce protects the flesh step 7
    8
    Noodle sauce and soy sauce。
  • Make The sauce protects the flesh step 8
    9
    The salt。
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    10
    Put on the wine cherry。
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    11
    Lastly, the water is pumped and cleaned, evenly mixed。
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    12
    High pressure pot, quick cooking, soft taste。
  • Make The sauce protects the flesh step 12
    13
    Cooked sauce。
  • Make The sauce protects the flesh step 13
    14
    Get it out of the plate。
  • Make The sauce protects the flesh step 14
    15
    The finished product。
  • The sauce protects the flesh Make Tips

    If you have enough time, you can use the casserole。

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