Scrambled bean paste

It's a very successful meal at my table, which is a sip of snow, which my own house picks up this year, because it's convenient to do it for the first time without success and without taking a map of the process. I always buy it outside, use cold water for some time, so as not to get too much salt in it, so that it doesn't taste too salty for the body, so if it doesn't taste too salty for the firemaking process, then salt is added, then salt is added and the salt that was not made up before is absolutely different from the salt from the salt that was made。

Recipe Recommendations

potherb mustard 300g
soak broad bean 150g
pork stuffing 100g
green onion appropriate amount
ginger appropriate amount
dried chili of 2
edible oil appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
salt appropriate amount
sugar appropriate amount
sesame oil appropriate amount

slightly spicy
fried
ten minutes
simple

Steps for Scrambled bean paste

Snow veggies are washed in the water, so they're almost out of salt and ready for other ingredients。

Slicing small grains of snow, early softing of dried beans, skin peeling, dry pepper slices, onions。

The pot is so hot that it burns up to 50%, the dry peppers are so hot, the onion onions are soaked, and the meat is then added to the tatter to the tan。

We're going to have to fire the beans until eight。

The wine。

Let's put on a sip。

Pour the snow gravy into the fire。

Put a spoonful of sugar。

A proper amount of salt (I've spent almost no salt) and a little bit of it can be added to it。

Finally, we'll put some perfume in front of the pot。

It's a simple meal, and it's made of sauerkraut。