Cucumber tastes crispy. It's also a cold dish for Baie. It's appetizing and greasy.
Fish flavored shredded pork is really a traditional Sichuan dish. The chef's examination is the topic composition. There are two difficulties to do this dish well - 1. Stir fry the shredded pork in a non stick pot. Stir fry the shredded pork unt... ...
Okra is a lovely vegetable to eat. For details, please visit Baidu
My friends are greedy for meat. Make them a delicious braised pork to satisfy their greediness.
I suddenly want to cover and water my rice. The delicious rice is drenched with fish flavored shredded meat with meat and juice. I can't help but drool. Don't think about it. If you can't get to the restaurant, make it yourself. It's very simple... ...
Everything can be sweet and sour
The clear and refreshing agaric with porridge is perfect.
Delicious food. There is no soup left for rice dressing.
It's very simple. But it's absolutely delicious. Dabao can eat a large plate by himself -
I did it once before. There are few photos. Many people ask me if I can pass more photos. This time, I want you to learn.
Do it yourself. The discount is clean and at ease.
Chongqing people. If they make sweet and sour ribs and fish flavored shredded pork, other dishes are delicious.
The parents who cook at home basically have this feeling. What are you eating today? It's almost time to stir fry the vegetables back and forth. I'm worried when I get to the rice. Today, I'd like to share with you a big meow's private braised n... ...
Today, I went out for a shopping spree. I bought a lot of food and drink. It's two o'clock in the afternoon when I got home. I have nothing left to eat in the morning. I'm going home hungry. I'm going to fry naked oats fish. I brought it back fr... ...
As the favorite pancake of Yimeng mountain people, it's really irreplaceable. Spanish mackerel is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients. Spanish mackerel has the functions of Invigorating Qi and calming cough.... ...
I've used several methods to make sweet and sour ribs. How can I color them properly? How can I keep the bright taste of sweet and sour? How can I keep the most meat flavor? I told you all about it.