Water boils the practice of ovine crus, how is crus of the water sheep that boil done delicious
Saying says; big smell surely true, the flavour with original food is the truest the most beautiful flavour. Overmuch cooking gimmick and condiment can be only lose it this true.
What such eating go to is raw ingredient, handgrip hotpot, big fast a cheek! Does life still have more satisfied than this?

With makings 

Ovine crus 4 (about one jin half)
Chinese prickly ash
Aniseed
Hawkthorn works
Small fennel
Red music rice
Sweet arenaceous
Fleshy cardamom seed
Sesame seed
Refined salt
Bai Sha candy
Cooking wine

Water boils the practice of ovine crus 

  1. Prepare flavor

    The practice measure of crus of the water sheep that boil 1
  2. Green is cut paragraph, ginger section

    The practice measure of crus of the water sheep that boil 2
  3. Ovine leg immerses with cold water half hour, midway changes water twice

    The practice measure of crus of the water sheep that boil 3
  4. Boiled water issues ovine leg, enter half bowls of cooking wine. Boil 3 minutes of or so fish out

    The practice measure of crus of the water sheep that boil 4
  5. Boiled water is heated in high-pressured boiler, put flavor, put ovine crus. Press the flesh that boil bolts, boil 20 minutes about ripe

    The practice measure of crus of the water sheep that boil 5
  6. Sesame seed fries crunch of rod of the familiar face that use roll, put salt and a few white sugar. Touch feed the ovine leg that has boiled

    The practice measure of crus of the water sheep that boil 6

Small stick person

1, the action that solution be bored with reachs since the hawkthorn doing in condiment, also make hotpot easy ripe. It is OK also to did not put dried tangerine or orange peel.
2, the action that chromatically reachs since red music rice.
2020-08-05
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