Piggy-backed chili
By VicentaLakin
GRANDMA'S HIPS ARE DELICIOUS. DAD LIKES THEM. I LIKE THEM TOO. WHEN GRANDMA'S WELL, AS SOON AS I GET BACK, SHE'LL SAY, "I'LL MAKE YOU SOME BOUQUETS AND A LITTLE SOYBEANS." AND THEN I LEARNED TO DO IT MYSELF, AND IT WAS A LOT WORSE THAN WHAT GRANDMA AND DAD DID, AND IT WAS NOT ALWAYS STABLE. THE NEW PIG'S WAIST TODAY, WHICH IS SO TENDER AND Q-Y, IT DOESN'T TASTE LIKE ANYTHING, SO I THINK THAT THE KEY TO MAKING A PIG'S WAIST IS NOT TO OPERATE, IT'S TO EAT, IT'S TO EAT, IT'S TO EAT. PRACTICES ARE SHARED。
Recipe Recommendations
- salty fragrance
- fried
- half an hour
- senior
Steps for Piggy-backed chili
1
Fresh pig's waist, get rid of the bra。
2
Half-cut。
3
Get off the hips。
4
Change the knife, cut it in the waist。
5
Cutting the back flowers and washing them over and over。
6
Pepper is clean。
7
The pot boils the water。
8
Put the wash of the waist flowers, the soup。
9
Two spoons of high white wine。
10
It's about a minute before it's turned。
11
Precious slices, garlic slices, little rice slices。
12
Make a bowl of juice, a spoon of soy sauce, a spoon of salt, two spoons of starch。
13
We'll add water to the backup。
14
Pick up hot oil。
15
Scrambled chili, for instance。
16
Fry up the scent。
17
Falling in, the fire went off for three to five seconds。
18
Add the juice。
19
Go on fire for a minute。
20
You can make a pot。