Flyhead
By VicentaLakin
"Fly Head" is a little scary, but it's easy to do, and it's spicy to eat, mainly with fly Head -- soybeans. The dish is coming from Paoshima, and many stars are said to be keen on it and strongly recommend it. It appears that the star also eats more goods and speaks more. The first contact with this dish is at the house, and the first time I see a "fry fly" I'm sick of it. But it's fine to see that the name isn't exactly a bad name, because the black bean is really like the head of a fly. This dish is made of red pepper, but it's a little bit like Shantung's, but it tastes much worse than "fried flies" without the soybean。
Recipe Recommendations
- medium spice
- burn
- three-quarters of an hour
- simple
Steps for Flyhead
1
Cream peppers, ravioli mosses, etc。
2
Scratch the skinny pork into fine grains, and if you are lazy, you can buy ready-made meat pies, but the screeched meats don't taste good。
3
A spoonful of wine poured into the cut meat。
4
A little bit of salt and 20 minutes of salt。
5
Cut the raisin moss off。
6
Paprika goes to T. Go to the seeds and cut them up。
7
When the boiler is hot, it pours into pork, and when the fire turns to water, it pours into beans, evenly。
8
Scrambled green peppers, acne moss, and a fire。
9
You add salt to the pot, and you can get out。Flyhead Make Tips
1. Leek moss and green and red pepper grains will produce water when frying, so refined salt should be added when it is finally out of the pot.