Pickles back to the pot
By VicentaLakin
There is a lot of food for our home, not just for the traditional types of culinary foods: garlic, peas, peppers, cabbage, wood, tofu skin, tofu, tofu, tofu, tofu, oil, carrots, onions, broccoli, cabbage, lichen, white, beryllium, dry, whatever. However, the choice of vegetables, mostly with less water, is accompanied by too much water, and the flow of water from the frying process can significantly undermine the taste of the pot and discourage its use。
Recipe Recommendations
- cauliflower a
- Pork with skin 250 grams
- green pepper of 2
- Jiang appropriate amount
- peanut oil appropriate amount
- pepper appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- Douban a spoonful
- slightly spicy
- fried
- ten minutes
- simple
Steps for Pickles back to the pot
1
The bouquets are cut apart, cut to the right size, wash, and water is ready for use. With a spoonful of salt in the water, it tastes good。
2
Skinned pork is washed out of the hair, cut into large pieces of the size appropriate, with proper quantities of water, ginger chips, peppers, boiled meat, with chopsticks in the skin of the pig, and without blood. Cut the boiled flesh into two millimeters thick。
3
Pepper cut-off
4
Ginger slices。
5
The boiler heats, pours into peanut oil, when it's 80% hot, drops into the cut skin, fragrance after fragrance。
6
Add ginger chips, peppers, and a spoonful of bean petals. I use my own bean petals, I have no homemade bean petals。
7
Turn it out red oil。
8
And pouring into the vase and turning over。
9
And when the surface gets softer, the pepper goes down and goes on. When the pepper is cooked, the salt, sugar, flavour is properly fed into the table。10
Done。