Miyagi boom-boom
By VicentaLakin
It is available for consumption. It treats hot, thirsty, silt, raw muscles; it helps the stomach with spleen, blood supplementation, laxity; it treats the pulmonary fever and cough, agitated thirst, spleen, appetite and blood certificates. A daughter likes fishy food. It's easy to make a sting in the morning。
Recipe Recommendations
- lotus root 450 grams
- peanuts 100 grams
- onion appropriate amount
- garlic 2 cloves
- soy sauce 15ML
- cooking wine 15ML
- vinegar 25ml
- sugar 15 grams
- salt appropriate amount
- chicken essence appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for Miyagi boom-boom
1
PEANUT RICE COOKED. DURING THE COURSE OF THE FRYING, THE JUICE CAN BE PREPARED: 15 ML SAUCE, 15 ML WINE, 25 ML VINEGAR, 15 G WHITE SUGAR。
2
Get the skin clean。
3
Cut it down to Tiny Ding, garlic petals, onions。
4
When it's hot, put it in garlic and blow up the scent。
5
Join the Ziding, fire four to six minutes。
6
Add fine-tuned juice, and then add peanut rice with proper salt and chicken。
7
Out of the pan。