I've always burned the dead

By VicentaLakin

I've always burned the dead

Recipe Recommendations

  • Yuba appropriate amount
  • meat appropriate amount
  • green onion few
  • Laoganma chili sauce a spoonful
  • corn oil 8 ml
  • salt a little
  • soy sauce a little

Steps for I've always burned the dead

  • Make I
    1
    The mackerel is immersed early, meat slices, onions cut。
  • Make I
    2
    The boiler burned six ripes into corn oil, poured into meat onions and added to the old godmother's fire until it changed color。
  • Make I
    3
    In the fall of the dead。
  • Make I
    4
    Join a little old-fashioned。
  • Make I
    5
    A little salt added to the accelerator in a minute。
  • Make I
    6
    Pack it up, it's a regular meal

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