Grandma's
By VicentaLakin
The last time Mom flew over to see us bring a lot of our own mustard from home, I didn't know how to digest so many mustards, and that day my aunt just made a cold mustard, and then I got hooked up with mustard, and our roommate at the same time tasted that mustard and it was delicious. I've never eaten this grandmother's dish in Sichuan before, and I don't know why it's called it, and I've known how it works. Grandma's can still be made of mustard and radish. Grandmother's food, which is a common dish in the Hunanxi region, is made of a variety of wild vegetables and succulent pastries, which are tanned into the altar by traditional folk production methods, without any pigmentation or preservatives, together with mashed meat, peppers, vegetable oil, salt, etc., which are rare in fashion, with excellent taste, strong chewing, salivating, eating with an appetizing diet, and a drop in blood resin, softening blood vessels, and abdomen。
Recipe Recommendations
- minced meat appropriate amount
- Dried mustard appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- edible oil appropriate amount
- MSG appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Grandma's
1
Get the pork tails, the peppers cut, the red pepper cut. The mustard is dried with a blizzard。
2
Chon and garlic cut the spare。
3
The boiler heats up, pours into a proper amount of edible oil, and sets the meat out。
4
When the meat is colored, the meat is drawn to the side, poured into the ginger, garlic and paste and placed in the chili。
5
The peppers and the fragrances will be prepared for the mustard, the sugar, the sauce will be coloured, and a little fresh water will be added and salt and a fine taste will be added after the water has dried up。
6
Load。