Scorched onions

1

Washing the skind flesh of five flowers or plum heads, draining water and cutting garlic and red onions into a bowl

2

(b) Equalize the five-choice spoons, one small spoon of black pepper and three spoons of sea salt with the garlic and onions

3

Put the meat into a plate, put it into pickles, and smelt it evenly

4

It is estimated that the freezer room, which is below zero, will be free for a month。

5

Slicing ginger and onions, and chopping garlic

6

Cleaning of frozen salted meat with slices of about 3 mm thick

7

Put the salt in the pot, slow the fire, and push out the oil slowly, but not too hot, but a little yellow

8

Pick up the rest of the oil, if it's too much, and if it's enough for cooking, then put in the ginger and onions of Mojave

9

I'm going to have to pour some of this

10

(b) Fry to the heart, one-two spoons of refined salt, one-third spoons of pepper powder, one-quarter spoons of sugar, a few strokes

11

Add salted meat tablets, dripping about a quarter spoons on the edge of the pot in order to stir up the scent, twirl, and get out。

First, the spoons, spoons and cups used by pens in any food such as cooking, baking and any other food, using international standards, are not the same as the spoons and cups that we usually use in the home or in the dining room to mix drinks and load food; second, pickles can be used with five flowers, or unfatish meat, or with plume, or with or without 13 or 10 fragrances; third, if they are ready, they can be kept at normal temperatures for two to three hours, allowing meat to better absorb the pickles, which is not as good as if it is in the cold room; and fourth, salty meat can be made with a lot of vegetables, such as winter melons, cucumbers, garlic, bellards, mustards and berry。