Scorch
By VicentaLakin
This dish originates from one of the nine large bowls of farmers known to the Sichuan family and has been adapted to their present tastes, which are rich, fragrance, and infinity。
Recipe Recommendations
- beef 200g
- quail eggs 100g
- bitter gourd half
- day lily 50g
- fans 50g
- dried fish 30g
- starch 30g
- eggs one
- Laoganma Black Bean 20g
- salt 20g
- Jiang a piece
- onion a
- soy sauce a little
- Pi County Douban a little
Steps for Scorch
1
Prepare all kinds of supplies。
2
The bitter melon is cut into small pieces。
3
Beef slices, salt, soy sauce, soybeans, ginger, garlic, eggs, starch, salt, soybeans after an hour。
4
Smash even。
5
The pig's skin is cut into small pieces, the bitter melon is cut into small pieces, the spare。
6
A small amount of dried fish, yellow cabbage, and a small amount of cool water for fans (one hour of immersion)。
7
The quail eggs are boiled with water, and when skinned, the oil is made up in gold。
8
The beef from step 4 was put into the oil and fried。
9
When beef is blown to gold, a spare is found。
10
The oil is in the pot, when it's hot, it's low on soybean bean petals, ginger and garlic, when it's fragrance, when it's covered in pig skin, when it's fried to the yellow, when it comes to a little soy sauce, and when it's boiled。
11
Half a bowl of soup (no soup can be replaced with fresh water) is added to the bowl, and fans, pickles, dried fish and bitter melons are placed in the bowl. The meat is placed on the top floor, with quail eggs on the side, with pig skin in the middle, and a boiler for 30 minutes. Attention, fans, yellow cabbage, bitter melons need to be salted early。
12
When it's fertilized, put onions on it。