Miyagi

By VicentaLakin

Miyagi

Recipe Recommendations

  • cucumber half a
  • pork tenderloin 200 grams
  • Huang Feihong Peanut appropriate amount
  • soy sauce appropriate amount
  • water starch appropriate amount
  • balsamic vinegar appropriate amount
  • oyster sauce appropriate amount
  • white sugar appropriate amount
  • black pepper appropriate amount
  • vegetable oil appropriate amount
  • salt appropriate amount
  • ginger 1 tablet

Steps for Miyagi

  • Make Miyagi step 0
    1
    Food ready。
  • Make Miyagi step 1
    2
    The cucumber washes the cucumbers, the chrysanthemums, and the yellow flying peanuts pour into the bowl together with the peppers and the dry peppers。
  • Make Miyagi step 2
    3
    The meat platinum is filled with a proper amount of raw, pepper and starch, which, if too dry, can be matched with some vegetable oil; the raw, vinegar, wine, pelican oil, sugar, water starch, salt is placed in a bowl, which can be used to make thin tatters。
  • Make Miyagi step 3
    4
    It's hot in the boiler, it's hot in the boiler, it's hot in the boiler。
  • Make Miyagi step 4
    5
    I'm going to get enough oil, and I'm going to get ginger-sniffed。
  • Make Miyagi step 5
    6
    Down into the cucumber。
  • Make Miyagi step 6
    7
    It's a good meatball。
  • Make Miyagi step 7
    8
    It pours into the juice, then into the peanut rice when the fire breaks, and when the juice comes, the pot starts。
  • Make Miyagi step 8
    9
    Here we go

    • Miyagi Make Tips

    1. Huang Feihong peanuts are originally spicy and spicy. If you use this to stir-fry, you will no longer use pepper and dried peppers.
    2. The sauce must be made thinner, but mine is a bit thick.

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