I'll be right back
By VicentaLakin
Recipe Recommendations
- pork belly 350g
- Yellow-skinned dried bean curd
- quail eggs several
- garlic one
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- shisanxiang appropriate amount
- pepper 1 spoon
- rock sugar 1 block
- chicken essence a little
- qingshui appropriate amount
- salty fragrance
- braised
- half an hour
- ordinary
Steps for I'll be right back
1
Five flowers varnished and thick。
2
Scratch the grubs, graft the garlic。
3
The quail eggs are fertilized and skinned。
4
Pick up hot oil and pour it into five flowers。
5
Slow fire comes out of some grease。
6
Fall into quail eggs。
7
Blow to the skin。
8
Put the garlic in the fried incense。
9
Put a piece of ice cream in it。
10
When the sugar is out, the food will be coloured。
11
In addition to salt, soy sauce, old smoke, wine, 13 fragrances and peppers。
12
Add a proper amount of fresh water, pour it into the soybeans dry, and cover it up to the little flame for 15 minutes。
13
Water dry, chicken fresh, pot。
14
The finished product。