I'll be back in a minute
By VicentaLakin
ONE TIME I ATE THIS DISH AT "SMUGGLE" -- IT'S A KAWAKAWA RESTAURANT, IT'S SUPPOSED TO BE AN IMPROVED SICHUAN DISH -- AND THEN I WENT HOME TO MY OWN DEY, AND I DIDN'T THINK I'D MAKE THE FIRST ATTEMPT. I'M GOING TO INTRODUCE YOU. I HOPE YOU LIKE IT。
Recipe Recommendations
- cauliflower half a
- pork belly appropriate amount
- coriander appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- dried chili appropriate amount
- millet spicy appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sesame appropriate amount
- sesame oil You can put it or not
- pepper appropriate amount
- cumin appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for I'll be back in a minute
1
When the flowers are washed, the boilers are boiled and the cold water is made
2
Ready, garlic chips, fragrance bands, dry chili bands, rice peppers, ginger silks, cut flowers。
3
The boiler is hot, and the pork is put out of the five flowers and put in ginger, dry peppers, garlic chips, little rice peppers, peppers。
4
Put in a vegetable flower, add a small amount of wine, make a few changes, continue to boil, add salt before coming out of the pot, chickens, soy sauce, fragrance。
5
When you're out of the pot, put a sesame on it