Blood
By VicentaLakin
I've had a lot of luck lately, and my friend has brought me a few pounds from Chongqing. Yellow is the favorite of many people in my home, and it's a lot of things, dry, pepper, spicy, boiled, etc., but the deepest thing I remember was my father's "crunch and yellow" when the countrymen loved to catch them in the water fields and then to sell them on the market, and the father would have to buy them all, and it would have been easy to fix them, the salt and pepper, the ginger, the taste of which was called beautiful, because they were all naturally growing wild and tasted so well that they could not eat Roo now
Recipe Recommendations
- monopterus Albus appropriate amount
- garlic moss appropriate amount
- Fish and coriander appropriate amount
- rapeseed oil appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- pepper noodles appropriate amount
- Pi County Douban appropriate amount
- white sugar appropriate amount
- liquor appropriate amount
- MSG appropriate amount
- chicken essence appropriate amount
Steps for Blood
1
One, after the slaughter, the slash is cut to the ground, not to wash, and to cook with blood, so as to preserve the beauty of the scallop and the key to making it。
2
2. Clean up the garlic。
3
Three, peppers, ginger and garlic。
4
4. The boiler is hot, which pours into theseed oil, and then into the platinum。
5
Five, while the yellow poach is dry, cook a small spoon of white wine and then put the yellow poach to the side and put it into pepper paste, peppers, peppers, ginger, garlic, soybean petals and a little white sugar。
6
6 All the saucers are even。
7
7 and then add an appropriate amount of fresh water or high soup to burn。
8
The fire closes the yellow tatters。
9
Nine, add garlic when the soup is dry。
10
10, and then add a little chicken and a little flavor。
11
I'll put on a plate of dried blood tablets, and then I'll put pasta and fish cuisine。