I cooked this dish with my mother
Dry cooking is a special cooking technique in Sichuan cuisine. There are many cooking names in Sichuan cuisine that are the same as other cuisines, but they are different. It is generally believed that dry burning means cooking without soup. In ... ...
I made this dish in the new year.. I like it very much. Share with you.
Hot oil, shredded ginger, mushrooms, beef tendon, stir fry, soy sauce, thirteen spices, add water, simmer for a while, then put in long pepper, oyster sauce, not too much cooking wine. Start cooking.
I saw excellent gluten in the market. I decided to make the whole dish. As the saying goes, beef tendon. Taste is better than ginseng. The effect and function of ox tendon is to strengthen the tendon and strengthen the bone; to Nourish Qi and to... ...
This time, learn to be nice to yourself. It is necessary to warm up in autumn and winter.
I got up early this morning and there was snow outside the window. It had accumulated for several inches. The party with friends was cancelled because of the snow. I watched the pig's foot vinegar stewed on the stove for the party. Heated the po... ...
It takes at least one day to taste
After the full nutrition is absorbed by the human body, the skin will not dry or wrinkle. The more you eat, the younger you will be. My friends who love beauty can try it.
Pig's feet are the essence of pig's feet. They are like beef tendons. They can chew their heads. They are very tasty after making stewed or stewed soup. They also contain rich gum. They have the effect of Supplementing Qi and reinforcing deficie... ...
Everything in the mouth can be bad. from the beginning of brewing, bad things came into being. The so-called make the best of everything..
Fat but not greasy. The production can't be simpler.