Onion-mucked meat
By VicentaLakin
A few days ago, the niece brought two bags of northeast wild black wood. No preservative, easy to bubble. Fat and soft after a bubble, meat is especially delicious. Every time I put more in the fridge, it's easy to grab one when I cook. The wild black wood ear is small, its ears are broken and thin, its back is slightly white, its slices are elastic and it smells fresh. The more good the wood is, the better. Moo, alias Black Moo, Light Moo. The fungus classification is the burden-bearer, muscular, muscular. The colour of black and brown, soft, tasteful, nutritionally rich and purified are not only good for Chinese food, but also strong for blood, red and radiant skin, and can prevent iron-deficiency anaemia and other medicinal effects。
Recipe Recommendations
- fungus 20 grams
- tenderloin 100 grams
- green onions appropriate amount
- ginger appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Onion-mucked meat
1
Get ready to eat。
2
The ribs are sliced to add salt and starch slurry。
3
Muir has an early hair bath。
4
Sliced onions。
5
It's oiled in the pan, hot and spicy。
6
It's so hot, it's so hot, it's so hot。
7
Down into bubbles。
8
I'll put salt in it。
9
Add onions fast and flat. Just add a nice chicken。Onion-mucked meat Make Tips
The fungus should be soaked in cold water. In this way, the nutritional value of the fungus will not be lost, and the taste and taste of the fungus will not change when cooked.