A bean horn with spinal sauce
By VicentaLakin
When I was a child, my favorite was Grandma's soybean bean, and it became clear that Grandma's soybean was made out of bone soup and bean bean bean bean sauce, and that the classic smell of memory was done in a bloodbath。
Recipe Recommendations
- beans 800 grams
- bean paste 2 tablespoons
- soy sauce 1 scoop
- octagonal 4-merous
- green onions 1 piece
- Jiang 6 tablets
- pepper noodles 1 scoop
- salt a little
- spine 1000 grams
- potatoes of 2
Steps for A bean horn with spinal sauce
1
Washing the spine, adding water (without the spine) to the pot, burning the fire, smudge and slag, adding three slices of ginger, two centipedes, two onions, and boiling the small fire for 30 to 40 minutes, to make the spare. Bean horn wash clean and control dry moisture, potato slices, onion slices, ginger slices。
2
Hot oil in the pan, put in eight horns, onions, ginger chips, a spoonful of pepper noodles。
3
When the scent is out, it's in the bean bean bean bean and the fire's out。
4
When the bean bean is slightly colored, two spoons of bean bean bean beam, a spoonful of soy sauce, and a little salt continue to boil until the bean is softened。
5
When the bean horn is almost fried, the spinal cord and bone soup, potatoes are added to the fire, and when the fire opens, the pot covers the fire for about 10 minutes。
6
PS: SPINAL BEAN BEAN BEAN HORNS: NO NEED TO PUT ON A STENCH AND CHICKEN, BONE SOUP IS ALREADY VERY FRESH, AND SOY SAUCE IS ENOUGH。