♪ Wild pickles come back to the pot ♪
By VicentaLakin
The wild cabbage Yunnan people are called pickles, also known as guacamole and wild cabbage. It's like garlic seedlings, leaves, tubs, flowers, roots. Wild herbs taste like herbs. But it smells nicer than herb. The root of wild beryllies, also known as sorghum, is an essential ingredient in the production of food for the various peoples of Yunnan。
Recipe Recommendations
- pork belly 300 grams
- Wild chive moss 100 grams
- red pepper one
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- Douban spicy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for ♪ Wild pickles come back to the pot ♪
1
Five flowers shave and clean the pig skin and boil it in a boiler。
2
Cooked five flowers and cut them into meat slices of appropriate size。
3
The raisin moss is purified to 3 cm long, the peppers are sliced into slices, ginger and garlic。
4
The boiler is set on fire, and a little bit of oil is poured into it, and then it is put into the chowder。
5
Put some oil out of the oil and put it in ginger and garlic。
6
Put a spoonful of spicy sauce in the fire。
7
I'll put it in the field, and I'll fire it。
8
Influencing oil, soy sauce and chickens can be used for a few hours。