Chinese Food
Super rice, black bean, spiced five flowers, dried pot, beancurd pot
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The beancurd fully absorbs the flavor of the gravy and black bean sauce, and then integrates its own bean flavor. This flavor is called a fragrance.
Cooking ingredients
Cooking Steps
Step1:Heat a little oil and stir fry the onion, ginger and garlic. Stir in the pork, stir in the oil and stir. Stir in the anise, pepper, rock sugar and a little old sauce and stir fry for colorin
Step2:Stew the streaky pork until it's soft and rotten with the fire in the water. When the water is half collected, stew the beancurd together until it's tasty
Step3:Cut five flowers into small piece
Step4:When the water is almost dry, stir fry the black bean sauce, green and red peppers, celery, turn it into red and bright. Put some sugar in the pot before turning off the heat to make it fresh. I use the special Douchi sauce bought by my husband's hometown. You can use the Laoganma Douchi sauc
Step5:Sliced section of beancurd, scallion, ginger, garlic, green and red peppers, celer
Cooking tips:I bought it on the ancient street of my hometown. I have the same skills in cooking as the old Ganma.
