Pig blood sausage. Guangxi resources and specialties, when the child is often green peppers stir-fried very fragrant. Missing, but I can't make that taste. Because this time I don't have green pepper, I use pepper. Titian, I will never use pepper, spices. Because the individual is more repulsive, I used the "Pepper noodle" because the pepper is not hot enough, I added the hot pot base to add the spicy taste. "Be sure to use green pepper drops!" This practice is full of scent, stir-fry, stuffy for a while, spicy into the dish. It is fragrant and spicy. I wonder if anyone has adapted to the taste of Guangxi? Potatoes can be added or not, and small gardens can be added.
Cut the pig's blood, cut it, and then put the oil in the pan. Stir-fried chili, about 3 minutes, stir-fry until the pungent smell.
Stir-fried peppers, put potatoes, can put it! Tofu blocks can also be left! 'At home, I feel that there is nothing wrong with the stir-fry.' 'Adding the right amount of wine'
Already a dry pot, then put a little water, put the bottom of the hot pot a little bit. Stir-fry, salt!
If it is green pepper, don't let it go, chili oil! ! Then stir fry. Try the right taste and the right taste!
Add chili noodles. . Titian. This delicious
Very good meal!