The Krabs of the 13 Hsienso
By VicentaLakin
You must have eaten all the lobsters and crabs. Autumn is a crab-eating season, and it's a blessing for people like us who have had several crab-eating dishes last year; a new diet can be used today, with a more odourful; a 13-heavy sauce can be bought directly at the supermarket, and a “13-heavy” ratio can be made by the market or by yourself, typically: five of the peppers, five of the large-heavy spices, two of the cuisine, three, one of the ginger, one of the others, and then one of them combined. It's better to be alive than to be farmed, but it's better to have fresh meat and a taste. I'm basically drying up the soup, because it's more delicious, and you just need to put more water on it, and then you get some water on it。
Recipe Recommendations
- swimming crab of 4
- lotus root half a
- carrots appropriate amount
- green and red pepper appropriate amount
- onion appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Thirteen Fragrance Seasonings appropriate amount
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- sugar a little
- salt a little
- chicken essence a little
- salty and fresh
- burn
- half an hour
- ordinary
Steps for The Krabs of the 13 Hsienso
1
(b) Preparation of food items: tectonics after rinsing and other food items clean up;
2
Hot pots of oil, onions of garlic
3
It's not like we're going to have to throw crabs into the shell
4
(b) Add wine, raw, old, sugary, proper water to boil the crab, and the amount of water is roughly equal to that of the crab
5
Onions, lichen slices, pepper slices
6
(b) When the soup in the pot is ready to dry, the vegetables are cooked
7
It's not like it's in the middle of the day
8
A little salt, a little chicken, a little fried。