I'll make some meat
By VicentaLakin
That's a good saying: June, don't look. It's about getting old in the summer, not eating in the season. But this is the time when the moss eats, but the raisins are made in summer. Then why not eat the moss and taste the same thing as the bellies
Recipe Recommendations
- Allium chinensis 400g
- bacon 100g
- soy sauce a tablespoon
- chili appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- pepper appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for I'll make some meat
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1 . The moss picks up the raisins for a clean cut-off。
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2 The larvae。
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3. The meat is burned with hot water for five minutes and the impurities are washed out for initial maturity。
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4 and a boiler with a hot onion。
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Five, one, two minutes of roasted meat。
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6. The right amount of wine for cooking and a large sip。
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Seven, pour in the moss, flip fast。
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8. The moss slightly changes the green and salty amount of chicken, and a little pepper powder comes out of the pot。
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Take a sipI'll make some meat Make Tips
1. Stir-frying bacon in advance can reduce nitrites and initial ripening and reduce cooking time.
2. Cooking wine can remove the fishy smell and increase the aroma.
3. Don't stir-fry the leek moss for too long, otherwise it will come out and get old.
2. Cooking wine can remove the fishy smell and increase the aroma.
3. Don't stir-fry the leek moss for too long, otherwise it will come out and get old.