
The course that the mom before going abroad teachs
With makings
Pig thigh meat | 300g |
40g | |
10g | |
2g | |
20g | |
5g |
The practice of evaporate flesh bolus
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Pig foreleg flesh or chop of hind leg flesh
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The chop after dried mushrooms bubble is sent
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Put salt, unripe smoke, oyster sauce, join starch, sufficient agitate
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Hold a group, put dish, go up boiler evaporate
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Squashy hind scatter on chopped green onion can serving