Garbage
By VicentaLakin
Remember, when I was a kid, when I was free, my mother always asked, "What do you want to eat today?" What do you want to do? Almost every time a mother and a daughter think of something different than the traditional recipe, now that I'm growing up, I can't cook, and I'm basically going to the market to watch the dishes, and even when they're washing, they suddenly change the way they eat the food, so they're busy, so they can eat the pasta, the fat intestines, the ribs... so that they can have any kind of powder, so that they can have some easy and fast foods like sauce or something when they're free, and they can make a special meal today
Recipe Recommendations
- fat pork 150 grams
- lean pork 350 grams
- octagonal of 2
- sand ginger 1 tablet
- aniseed one
- pepper 30 capsules
- There are also things like lanterns that I can't remember their names of 2
- laojiang a
- onion of 4
- liquor 1 tablespoon
- white sugar 1 tablespoon
- soy sauce 40 grams
- chicken powder a little
- Pi County Bean Sauce 1 tablespoon
- edible oil 15 grams
- salt a little
Steps for Garbage
1
Fat chops
2
Skinny chops
3
Be ready for eight cents, aces, fragrances, 30 pretzels, and two fragrances like lanterns
4
You'll get plenty of oil
5
The oil cooled into eight corners
6
Turning the fire into fat, turning the water through the fire
7
It's too small when it's about 60% oil
8
Add thin meat, white wine, sugar, and roll over the side and spread it out
9
The water dried up and spent a few minutes with a little fire in order to get enough oil
10
It's soy sauce
11
When you're out of red oil, you add ginger
12
Salt, chicken powder, soy sauce, vinegar, proportional to the population
13
It's a comparison to the old soy sauce, with a spoonful of soy sauce or with pepper powder after the screeching onionsGarbage Make Tips
1. Since the two types of meat require different chopping force and cooking heat, they need to be chopped and stir-fried separately. 2. If you don't like fatty meat, you can use a blend of 40% lard and 60% other oil to stir-fry the lean meat filling; without lard, it is difficult to achieve the right color, aroma, and flavor. 3. I cook entirely by feel and do not weigh ingredients; the spoon I use is the most common Western tablespoon. 4. It is rare that I have the leisure to share this method, but I found posting this is even more troublesome than cooking the dish. If there is anything unclear, you can ask me directly.