I'll be back in a minute
By VicentaLakin
Recipe Recommendations
- the fermented dough 600g
- plum dried vegetables 25g
- Jing Rou 200g
- onion ginger appropriate amount
- boiling water appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty fragrance
- steamed
- several hours
- ordinary
Steps for I'll be back in a minute
1
Get the prune。
2
Four hours or so. Clean up。
3
Onions cut well, skinny cuttin。
4
Hot in the pot, oil in the oil, and fragrance in the ginger onions。
5
Two minutes of scaffolding, with all the sauce except the chickens, and evenly with water。
6
The fire breaks open, and the fire softens the prune. Ten minutes or so。
7
And then we're gonna get skinny meat, and we're gonna get fried。
8
Dried water, chickens. Turn off the fire。
9
Load the bowl, to be used。
10
The fermented noodles, the gas, the growth strips。
11
Cutting into a potion, flattening, thinning, belliard meat。
12
The steam pot is dried, oiled, placed in a bun, covered with a lid, and then steamed for 20 minutes after the water went off, the fire was shut down for another five minutes and then the lid was opened。
13
Out of the pot。
14
Enjoy。