I'm sorry

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First of all, we'll start with the meat-skinned approach, one, the five flowers that I bought, which I bought, cut into thin slices of the fingernail cap size, and the thin meat can be cut out of the tin。

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2. The hot pot is about the proportion of one pound of meat or two of oil, which is pouring into fat and fried。

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3. The fatty oil fell into thin meat and the water was largely lost。

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Four, at this time, add a little wine, ginger, cinnamon, and eight cents and a small spoon of vanilla

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Five, add a little sauce, salt and chicken. More salt to keep, two to three times the usual。

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6. The amount of vinegar added is about two or two pounds of meat, which is much larger, but it is also based on the population taste and later soup, which is made with vinegar. "Although acid is its characteristic, we can't eat it anymore."

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Seven, ten minutes of water loss, and a lot of pepper noodles。

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8. The fire is even。

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Done

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It's made of noodles: one, a pound of flour with an egg, a small spoon of salt and half a spoon of base flour。

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2. Gradually add water and hard noodles。

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Three, cover up and wake up for 30 minutes。

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It is best to keep rubbing your face, rubbing your face to light, waking up again and again。

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I'm sorry

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The noodles

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The noodles

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The noodles

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The noodles

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The noodles很薄

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Six, cut the face a little bit, cut the spare。

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Nice

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Cut the noodles

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It's thin and thin

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In fact, the vegan food in the face can also be vegan, and the mix in the face can vary depending on the season, but it can be added to five essentials: red: carrot yellow: egg white: tofu black: mussels or garlic seed best. Wood and bean rots in black and white; eggs symbolize wealth; carrots in red and red fire; and garlic seed in virulent hair。

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One, carrots, slices, or little pieces

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2. The water is yellow and black。

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Three, tofu cuttin。

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4 - Eggs are made into egg skins。

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Five, egg peelers。

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6. A small amount of oil shall be put in the pot, and then into carrots, bean curds, yellow luminous ears shall be made to maturity with a small amount of salt and chicken。

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7. Call it backup。

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Eight, a cut-off。

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Here we go to the bottom of the soup, and the hot pots are pouring in the ginger paste and a small spoon of the fragrance。

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2. The appropriate amount of "sorture" is based on the amount of vinegar and its own taste, but the true face must be sour。

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3. Burning in open water。

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4. Add a proper quantity of salt and a scab。

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Five, just add the fried meat。

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Six, and a little bit more with egg skin and ale

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Cook noodles

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It's called a fragrance

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Let's eat when you're ashamed

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Why don't you eat a dozen bowls

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Take a sip

The nine characteristics of Saozi Noodles: thin, chewy, smooth, hot, watery, oily, sour, spicy, and fragrant. Below, I will introduce the preparation of [Shaanxi Saozi Noodles] in four parts: I. The making of meat Saozi (filling) focuses on the flavor: sour, spicy, fragrant II. The making of noodles focuses on: thin, chewy, smooth III. The making of vegetable Saozi (garnish) focuses on: five colors are indispensable IV. The making of Saozi soup focuses on: hot, watery, oily I. Making the Meat Saozi [Sour, Spicy, Fragrant] Regarding Qishan meat Saozi, the emphasis is on sour, spicy, and fragrant. Since people ate little meat in the past, a pig slaughtered for the New Year had to last a whole year. The smart people of Shaanxi made the meat into "Saozi," which could stay good for over half a year without spoiling. Besides using it for noodles, it is also a supreme delicacy in stir-fries or stuffed in buns. Let's get started. Ingredients: Two catties of pork belly Seasonings: Green onion and ginger, cinnamon, star anise, five-spice powder, chili powder, cooking wine, soy sauce, fragrant vinegar. 1. Green onion, ginger, light soy sauce, cinnamon, star anise, cooking wine. 2. Chili powder: two large spoonfuls in total, one large spoonful each of coarse and fine. 3. Vinegar: a small bowl, roughly one-tenth the amount of the meat. Method: 1. Cut the purchased pork belly (I bought two catties) by separating the fat and lean meat. Slice the fat into thin pieces about the size of a fingernail; the lean meat can be diced. 2. Heat the wok with cool oil, roughly a ratio of one tael of oil per catty of meat, and pour in the fat meat to stir-fry. 3. Stir-fry until the fat renders oil, then pour in the lean meat and stir-fry until most of the moisture is lost. 4. At this point, add a little cooking wine, ginger, cinnamon, star anise, and a small spoon of five-spice powder; stir-fry briefly. 5. Add a little bit of soy sauce, salt, and chicken essence. Add more salt to facilitate preservation, about 2-3 times the amount used for daily cooking. 6. Add a large amount of vinegar, about a small bowl. For two catties of meat, use about two taels of vinegar. In short, the amount should be large, but this also depends on personal taste and the later soup preparation, as vinegar will also be added when making the soup. (Although sour is its characteristic, let's not make it so sour that it's inedible.) 7. Simmer on low heat until the moisture is basically gone, about 10 minutes or so, then sprinkle in a large amount of chili powder (I used about two large spoonfuls). 8. Turn off the heat and mix evenly.