Cooking Steps

1. 

   Step1:Remove the seeds of persimmon peppers, cut the thick ones. Remove the seeds of balsam pear, remove the film, and cut the thin ones. There's nothing wrong with that. That's the rest half of recipe

2. 

   Step2:Add salt and water to the pot. When it's boiling, throw balsam pear

3. 

   Step3:A little gulp. About a minute? Turn off the fire and fish into cold wate

4. 

   Step4:Heat the pot and pour in the oil and persimmon pepper

5. 

   Step5:Pan fry on medium and small heat and turn over the side. Continue to pan fry until the two sides are a little soft. Skip the next step rationally or turn off the heat and pull it out

6. 

   Step6:Watch in the front row and learn from Wang Zai's daily death Normal people, please don't try to use Hangzhou pepper to make tiger skin pepper. Reall

7. 

   Step7:There's nothing wrong with the peppers. Throw the onion, ginger, garlic and melon

8. 

   Step8:Pour the juice and throw the cilantro. The proportion of the juice is written in the column of ingredient

9. 

   Step9:Add some water depending on the situation. The fire starts to turn into a small fire

10. 

    Step10:Put the lid on and COO for seven or eight minutes. Turn off the fire. Let it cool and throw the juice into the refrigerator

11. 

    Step11:You can eat it as an appetizer if it tastes good. You can take it as you like. It's like porridge with cake

12. 

    Step12:Come on. Open your mouth

13. 

    Step13:Persimmon and pepper are delicious. Garlic is also delicious. Balsam pear? What balsam pear? Hangzhou pepper? What pepper?

14. 

    Step14:OK, let me calm down Balsam pear is actually OK. If it's not fine, the bitterness can be ignored. Hangzhou pepper is really not good. It's too spicy to tast

15. 

    Step15:Let's go. See you tomorrow