Chinese Food
Stewed pigtail with soybeans
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For ancient poets, Xinlan only appreciates two people. One is sushi, the other is Luyou. They are all sentimental people. They are sentimental people. In Sushi's jiangchengzi, there are two boundless lives in ten years. Never think. Never forget. Thousands of miles of solitary grave. Nowhere to speak desolate. Even if meet should not know. Dust full face. Temples such as frost. In the night, you dream of returning home. Xiaoxuan window. Dressing. Look after each other without words. Only tears can make a thousand lines. It is expected that the endless lovesickness of heartbreak every year, bright moon night and short Songgang makes Xinlan feel the same experience. More and more, she can realize the sadness and yearning in nostalgia for Chibi and nostalgia that I think of Gongjin, Xiaoqiao and yingziyingfa, feather fan and Lun kerchief when I was young Yu Luyou. A piece of hairpin Phoenix, red crisp hand: red crisp hand, yellow rattan wine, spring palace willow in the city. The east wind is evil, but the joy is thin. A cup of melancholy. Several years away. Wrong, wrong, wrong. Spring is as old as old. People are thin and empty. The tears are red and the chimaera is gauze. Although the mountain alliance is there, it's hard to trust the brocade books
Cooking ingredients
Cooking Steps
Step1:Pig's tail can be shaved three times. The cutting section is ready for us
Step2:Take a pot to boil the water. Pigtail cold underwater pot. Take the Erguotou and ginger slices to boil the pure blood water and take it out for us
Step3:Soybeans in water for 2 hour
Step4:Oil in a pot. Stir fried star anise and ginger in 60% hea
Step5:Stir fried beef sauce and spicy red oi
Step6:Stir fry the pigtail for 2 minutes until it is colore
Step7:Stir fry soybeans for 1 minut
Step8:Take the high soup. Boil it over high heat. Take the self-made monosodium glutamate and salt. Turn to medium low heat and simmer for 1 hour. Collect the juice over high heat. Steam the fish and soy sauce. Stir evenly. Start cooking
Cooking tips:Luolibazu-1. It can save the time of cooking if soybeans are soaked in advance. 2. The smell of pigtail is heavier. Flying water with Erguotou is much better than flying water with cooking wine. 3. This dish is delicious and fragrant. The first is the delicious and multi gel of soybean pigtail itself. The second is the sauce of beef sauce. The third is the spicy and long chili red oil. The fourth is the medicinal fragrance of cinnamon. 4. Steam fish and soy sauce before leaving the pot. The first is to improve the freshness. The second is to increase the fragrance. But The smell of steamed fish and soy sauce is easy to volatilize in the heat, so it's used finally. Stir it up and it's out of the pot. In addition, I only trust Li Jinji in steamed fish and soy sauce. 5. Don't dry the juice. You can receive 90% of the juice. It's better to leave a little soup. 6. This dish is hot to eat and delicious to cook.
