Rusty radish
By VicentaLakin
Every time you buy pork, you have some flesh skin in the fridge, and you want to wait for a year to make it cold, and last year you've had a stomach attack, you can't eat cold, and you've had a little leather freeze. So there's a lot of meat skin that can't be halogenated with all kinds of culverts. It's a way to feed. Pickled acids are not healthy in the way they are nourished, but there is no problem eating them occasionally, especially when they eat too much greasy food during the spring season, and some salty acid can help to digest the stomach。
Recipe Recommendations
- braised pork skin appropriate amount
- acid turnip appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- garlic sprouts appropriate amount
- soy sauce appropriate amount
- millet pepper appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Rusty radish
1
Feeding material: radish halogenated vegetative saline-grade ginger pepper garlic chicken
2
Get the radish
3
Little pepper chops, ginger chops, garlic rinse
4
Skin cut
5
Hot pots with cold oil and meat skin
6
With gingertails and peppers
7
It tastes like salt
8
The radish is even9
Garlic
10
Chicken
11
Let's goRusty radish Make Tips
The pork skin I braised is lightly salted, so first stir-fry it until fragrant. Since the pickled radishes are salty, add very little salt and do not stir-fry for too long.