The first time I ate a leek was ten years ago, in Jiangyin. I never knew that leeks could still be used to make glutinous stuffing. However, when the colleague handed it to me, I was really surprised by the appearance of the leek. After returning, I will study hard. When the leeks are listed, they will be solved.
Add a pinch of salt, monosodium glutamate, and cooking wine to the meat.
Wash the leek.
Take a dip in boiling water (not too long, about half a minute)
The leeks that have been copied through the water are chopped.
Squeeze the simmered leeks to the excess juice.
Stir well with the meat. (The color of the meat is very good, there is wood, there is wood~)
Let's start the package~
Cook the pot and cook it to dry
When the epidermis is dry, it can be loaded.
The sauce can be prepared according to the taste of the individual~ After the adjustment, the plate is topped with a little sesame oil~ Then slowly enjoy the savory leeks~