I'll bet you're not
By VicentaLakin
I'M SURE A LOT OF PEOPLE LIKE TO EAT RED AND BURNING MEAT, AND THAT ONE LAYER OF FAT AND ONE LAYER OF FAT AND ONE LAYER OF THIN, AND THE ENTRANCE TO THE SOOTHING IS READY TO GO. REMEMBER, WHEN I WAS A KID, I USED TO EAT WITH RED GRAVY. NOW, FOR THE SAKE OF HEALTH, IT'S RARE TO MAKE RED MEAT -- IT'S HARD FOR LG. HE'S GOT A LITTLE HIGH BLOOD PRESSURE, A LOT LESS MEAT, AND HE USED TO BE FLESHLESS! SO, WHEN TODAY'S LG SAID HE'D LIKE TO EAT NOODLES, LET'S PUT SOME MEAT ON IT, GET OVER IT, I AGREED. SOMETIMES, IT'S OKAY. LET'S MAKE A FIVE-FLOWER NOODLES。
Recipe Recommendations
- noodles 4000 grams
- pork belly 250 grams
- green vegetables 200 grams
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- sweet sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for I'll bet you're not
1
Be ready for noodles, flowers to wash thin slices and vegetables to cut.
2
Open the pot, put some salt in it, and the next one's cooked up to 8
3
Pick it up and mix it with oil
4
It's hot in the pot. Put down the ginger
5
Let's go with meat, sugar, wine, sweet sauce
6
Put some water in it
7
Put the noodles in
8
Three minutes in the fire
9
Put it in green, salt, garlic, onions.
10
It's so hot, it's so hot
11
Can load the disc。I'll bet you're not Make Tips
1. When braising pork belly slices, leave more juice, otherwise the noodles will be too dry.
2. Choose coarse noodles.
2. Choose coarse noodles.