Mustard meat
By VicentaLakin
The spring mustard is growing fast, and it's starting to pump cores. It's pulling up the whole pile, removing the root and the old skin, which is very fresh and very good to fry。
Recipe Recommendations
- tenderloin appropriate amount
- mustard heart appropriate amount
- dried bean curd appropriate amount
- starch appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Mustard meat
1
Mustard heart peels off the skin。
2
Mustard chip, bean slice。
3
Scratch of the rib, salt, wine, raw, and sodium plastering for 10 minutes。
4
The boiler is hot and hot, and it's swirled into a piece of meat, which turns out to be colored (a little bit of starch when it's made, resulting in a sticky pot)。
5
The nettery is also oiled, with soy-dry and mustard heart turned soft。
6
Combining the fried meat。
7
Put it in onions, salt it up, spicy and spicy。
8
Out of the pot。