A few years ago, I wrote the recipes and the oil was never checked. I always wrote about fuel consumption. Finally, I was disgusted with a large number of friends. Everyone knows the computer input method. He always plays a word or a word and he will be in front. After a few times of fuel consumption, the oil is naturally neglected and the oyster sauce is deteriorated. Always typos, missing steps, wrong titles, etc. Everyone has been reminding Xiaomei, but Xiaomei didn’t correct it. The pros who saw the typo were definitely thinking about it. The public number that was posted to everyone was so rigorous, it should be like the textbook. But... let him be, anyway, Xiaomei is like this. There is a kind of you can help me find out the typos every time, leave a message below~ At the end of the year, Xiaomei will give the award. White mushroom, should not be sold in all places, what kind of mushroom can be bought in the market, the premise is must be fresh mushrooms.
▲ White mushroom (bacterial mushroom) to the roots washed and cooked in water.
▲ white jade mushrooms are fished out. The pork is mixed with cooking wine, raw flour and soy sauce, and marinated for use. Ready to prepare.
▲ Clean the pot, put the oil into the heat, pour out a portion of the oil to be used, turn to medium heat, put the oil, garlic and mix evenly, and bubble in the middle of the oil.
▲ Add white mushroom and soy sauce and mix well.
▲Put the white jade mushroom out or put it out, pour the right amount of oil into the pot, and put the pork in the warm state.
▲The pork is stir-fried and mixed with white jade mushroom, and the appropriate amount of black pepper powder is added.
▲ raw powder + water mixed (note that the raw powder should not be placed too much, or it will become a paste), thicken. After hooking, put the oil that was poured out before in the pot (light oil) and mix it out. This dish is better.
Xiaomeixin's personal public number, search for the public number 'VSY233' or scan this QR code to add.
Xiaomei this soy sauce is especially special salty, so there is no salt. When you are out of the pot, it is best to try the salinity. If you feel salty, add all the spices and the steps are flexible. The quality of the fire, experience, and quality of the condiments determine the taste of the dish. You can get it slowly by entering the kitchen several times.