Sichuan cuisine
VicentaLakin
Hello, I'm a meat cook! I've brought you a classic veggie today -- fish fragrance. But why don't you have fish fragrance? Oh! I never understood that. All right, let me introduce to you what this dish needs today: 200 grams of spinal meat, one carrot, 100 grams of mussels, 15 grams of corn starch, 5 grams of salt, 10 grams of raw smoke, 10 grams of vanilla, 15 grams of white sugar, 3 petals of garlic, 1 onion, 20 grams of soy sauce。
VicentaLakin
“The traditional specialty dish, which belongs to the Kawasawa family. Main scrawny beef. Accompaniment bean sprouts, duck blood, broth, poaching or other vegetables, fans. Onions, salt, soy sauce, peppers, cuisine, cuisine oil, dry peppers, peppers, pepper powder, sluice, wet starch, soybean sauce. Beef chops are cooked in spicy soup, so they are boiled. Cut the beef into 1 inch and 5 inches, 8 inches wide, 1 inch thick, in a bowl filled with fine salt, soy sauce, salivating juice, and moist powder. The boilers are made of soybean petals, dry peppers made of brown yellow, with peppers, onions, slices of precipitine, roasted with broth, roasted with beef, boiled to the end of the line, glowed in the bowl, poured with pepper oil, and eaten. This dish is so spicy, soaky, soaky, soaky, spicy and hot. Beef can be fried, fried, stewed, cooked, all kinds of cooking, and I particularly like spicy beef, which, of course, is my favorite.”
