I'm going back to the pot and I'm going to burn the chips
By VicentaLakin
My friend sent some bacon, and my family didn't like to eat it in cold. I love it, but spring is easy to burn, and I'm not fit to eat spicy, and I put it in the fridge. It's been a few days since we had to lose weight. Give yourself a reason to eat meat, and add a lotion to the pot to cool the fire. Look what you're saying, uh-huh. It's very valuable to eat. Temperature, rich in mononoxin acids, has the function of condensing and constricting veins. Fresh or squeezed water can be used to assist patients who cough or urinate. Lotus is also rich in food fibres, which are very useful in treating constipation and causing the release of harmful substances. It's good for vegetables. Feeding can be hot, cold and bloody. There are also appetizers and blood-supplied marrows: older people tend to eat, they can turn their stomachs in, they can regenerate, they can regenerate, they can survive。
Recipe Recommendations
- cooked bacon 200 grams
- lotus root 200 grams
- onion 50 grams
- ginger appropriate amount
- sugar appropriate amount
- Pi County Chili appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for I'm going back to the pot and I'm going to burn the chips
1
Get ready to eat。
2
Cut the crumbs into large pieces。
3
Onion slice。
4
Lotus wash off the skin, slice it。
5
Oil is injected into the pot, and it burns into gingers and chili。
6
After the fire, the red oil came out, and the meat slices were even。
7
The onions are pouring into the onions, and they're going to fry the meat。
8
Cooking wine and adding old sugar to the table。
9
Added to the tablets and a small amount of water, the fires turn into fires and dry the soup。
10
Salted salt and chickens。I'm going back to the pot and I'm going to burn the chips Make Tips
If you don't have cooked smoked meat, you can use pork belly instead. Add scallions, ginger, and star anise, and boil until it can be easily pierced with a chopstick. Let it cool, then slice and stir-fry.