Kyo-su sauce
By VicentaLakin
When I was in love with my husband, this was the most expensive date ever! It's sweet, it's fun to eat! When aunty came to my house and asked her to cook, she said that the tofu skin of kyochi sauce would be better. This time, I did what my aunt told me to do, but my husband said it wasn't his taste, because when it was done, it was soft and he ate bad, and he liked the same. So what are we going to do
Recipe Recommendations
- pig lean meat 200g
- tofu skin 1 bunk
- yellow sauce appropriate amount
- pepper noodles appropriate amount
- starch appropriate amount
- green onions appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
Steps for Kyo-su sauce
1
Onions take off the skin and wash the spare. Tofu peels clean, cut into quadrilaterals
2
Pork is cut in strips, with a little salt, chicken, starch, wine and wine; dry mayo is diluted with appropriate quantities of water, with a little white sugar and peppers
3
Onions cut into thin plates
4
Tofu skin in the plate, five minutes after the water starts steaming
5
It's hot
6
Turning to the filament, turning to the fire, pouring into thin mayo
7
It'll just be a little thicker
8
A plate of delicious kyo sauce will come out