Jiuyang boiling pressure cooker trial report(jiu yang fei teng ya li bao shi yong bao gao yang pai liang chi zhi er dong gua bao yang pai )

Jiuyang boiling pressure cooker trial report

Introduction:

"The taste of fried lamb chops is naturally fragrant, but the cooked soup is wasted. Some lamb chops are boneless and full of meat, and they have no taste after frying. So first, cook the lamb chops with the function of porridge, which is cooked but not rotten. You can make some good ones with ribs, and then fry the rest of the meat or bone, but the general taste of them with wax gourd to continue to use the function of porridge, which is delicious and nutritious The soup is out of the pot, and two dishes are the time of one dish. Pressure cooker is really a good helper. Plus things, you don't have to worry about them. Just let them go. It's so good. "

Production steps:

Materials required:

Lamb chop: 500g

Wax gourd: 500g

Onion: half a tree

Jiang: 4 blockbusters

Yellow rice wine: 2 teaspoons

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: light

Chinese PinYin : Jiu Yang Fei Teng Ya Li Bao Shi Yong Bao Gao Yang Pai Liang Chi Zhi Er Dong Gua Bao Yang Pai