Sour chili-flavored fangs
By VicentaLakin
I've been a fan of fire-crackers since I was a kid. It's Grandma's cooking, but I can't do it. The fire is not good. You'll get old when you're done with your back. This time, it's a spicy, sarcastic practice, and the old man didn't eat a bite, and this time he made two bowls of rice. Practices are shared。
Recipe Recommendations
- pork loin of 3
- bamboo shoots 100g
- Hangzhou pepper of 2
- millet spicy of 2
- garlic 4-5 one
- Yellow pickled pepper 15 tablets
- beer half a bottle
- bean paste 1 scoop
Steps for Sour chili-flavored fangs
1
Prepare food。
2
Paprika cut the silk, garlic cuttin。3
The pig's waist is cut half。
4
Half。
5
Take off the band。
6
Get off the hips。
7
Cross the slash, cut out the waist。
8
Bamboos are prepaid。
9
The pigs cut their waists and flush them repeatedly。
10
Add a drop of salt and white pepper。
11
Pour half a bottle of beer, take a nap, get rid of the smell。
12
When you're done with it, you flush it over and over again and put a little white pepper。
13
A little hairy salt。
14
Add a spoonful of starch。
15
Grab even。
16
Hot pots of cool oil。
17
Go down and grab the waistflower。
18
Fire, fire, fire, fire。
19
Put the chili garlic in。
20
And a spoonful of soy sauce。
21
It's a fire and a little sauce before it comes out。
22
It's nice and smooth。