Pearpear
By VicentaLakin
The paprika poaching is a very deep and plentiful dish of Chinese food, a veneer, a spicy fragrance, and a perfect combination of pickles and meat in my life. The fire and craft required are very strict, and the products are made, fresh and spicy, appetizing, awakening, nutritional。
Recipe Recommendations
- chicken feet 800 grams
- carrots 1 piece
- celery 1 gram
- pickled pepper 1 bottle
- onion appropriate amount
- Jiang appropriate amount
- green pepper appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- white rice vinegar appropriate amount
- cooking wine appropriate amount
- medium spice
- cook
- ten minutes
- ordinary
Steps for Pearpear
1
Materials: 800 g of phoenix, 350 g of pepper, 1 carrot, 1 celery, 8 horns, pepper, fragrance, onions, white rice vinegar, wine。
2
Materials: 1 Chon, 2 chili
3
Carrot cut flowers and sold them。
4
Celery, pepper cut, ginger, carrot slices。
5
The claws cut off the nails, cut the pieces, wash the blood。
6
The phoenix claws were put in the pot with cold water, a sip of white rice vinegar, and a sip of wine。
7
Eight minutes to cease fire.
8
The chicken claws were washed several times in the cold water, washed out of the greasy, and lastly ran over with the cold water。
9
Washed phoenix claws in the asphalt basket。
10
300 grams of fresh water, eight horns, peppers, fragrance leaves, onions made into juice, cool。
11
Paws and materials are placed in glass containers。
12
Put in pepper and pepper water。
13
Put in a boiled juice, evenly mixed。
14
Into a bit of rice vinegar。
15
Invert a little wine。
16
Seal it in the refrigerator for more than eight hours。
17
Good work。
18
The finished table。