Pork ears
By VicentaLakin
Pork ears contain abundant proteins, vitamins and carbohydrates, and the plastics contained in the pig's ears are reductive and spleeny. The smell of halogenated pig ' s ear is not obscurous, and it supplements the adhesive protein needed by the human body。
Recipe Recommendations
- pig ear 2 only
- boiling water appropriate amount
- red yeast rice appropriate amount
- onion slices few slices
- raw onions few slices
- rock sugar appropriate amount
- soy sauce appropriate amount
- braised soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- halogen
- three-quarters of an hour
- divine level
Steps for Pork ears
1
The pig's ears are washed repeatedly, and the water in the pot is opened to pigs' ears, wine, ginger chips, onions (without any big onions) until life breaks)。
2
The pot contains a proper amount of edible oil, eight horns, peppers, fragrance leaves and dry peppers。
3
Add boiled water and ripe pig ears, red soy sauce, red curvy, ice sugar and salt。
4
As the halogenated pig ' s ear is coloured to red colour, it is particularly beautiful and its ears are soft and moderate。
5
Take out the pig's ear, slice it into thicker parts and cut it into small pieces, and place the point of both ears over and over and over and over and over and over and over and over and over and over and over and over and over and over again。
6
After the rolls were over, I put in a boiled meat net that was cold enough。
7
The pig's ear is red and the slice is out。
8
The halogen platter will be cut, and tomorrow's flowers will be folded with a bouquet of flowers. The halogens' ears will be so fragrance that they will fill the human body with the glue protein。