Scorch
By VicentaLakin
Scorch is a common food, which contains pyrophosphate and is an important component of human brain cells, with adequate consumption to enhance memory and slow brain cell aging. Spleen, milk, etc。
Recipe Recommendations
- Dried day lily 50g
- pig lean meat 100g
- garlic sprouts appropriate amount
- black fungus 3 flowers
- Red bell pepper one
- laojiang appropriate amount
- edible oil appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
Steps for Scorch
1
Yellow cabbage and water are soft early, rooting and flowers。
2
Black Moo's had an early bubble。
3
Garlic leaves go to root and yellow leaves。
4
Porks are washed clean slices with white pepper powder, wine, raw, salt, starch pickers for 10 minutes。
5
Blackwood, pepper slices, ginger slices, garlic stings。
6
Take a small bowl and pour it into herbal oil, raw, salt, sugar, perfume, etc., and mix it with three spoons of water。
7
A little salt and oil are added to the pot and the controlled water is released into the black wood ear and chili。
8
Or did the water just put the veggie on for about three minutes。
9
The water is replaced with a few gingers, the meat tablets are boiled in warm heat, and they are distributed and then coloured (it can also be omitted to go straight to the boiler)。
10
The other pot warms up to five cents of thermal oil, and first the scent is made of garlic and then the slice of meat pours into the water。
11
Join the yellow bouquets and we'll have black wood, garlic, peppers。
12
I'll put in the sauce, and I'll put the garlic on it。
13
Out of the pot and into the plate。Scorch Make Tips
Yellow cabbage must be part of one: one: the root is less hard to affect the taste; two, the nectar is removed, and the toxin of yellow cabbage is stored mainly in the nectar, the toxic substance being the Autumn Phenomenon, which is non-toxic but which is transformed by the digestive system into the Autumn Phenomenon。