Directions
- 1将小白菜切成片
- 2将小白菜放入砂锅
- 3放入蟹味菇
- 4粉丝提前泡软
- 5将粉丝放入砂锅
- 6牛肉卷焯水
- 7将牛肉卷放入砂锅
- 8蒜末切碎
- 9调制酱汁
- 10将酱汁倒入砂锅
- 11加入适量水
- 12加盖焖煮
- 13撒上葱花
Ingredients
- 1 小白菜
- 1 bunch 蟹味菇
- 1 bundle 粉丝
- 8 rolls 牛肉卷
- 1 head 蒜末
- 2 tbsp 辣椒粉
- 2 tbsp 生抽
- 1 tbsp 老抽
- 1 tbsp 蚝油
- 1 tbsp 白糖
- 1 pinch 盐
- 1 pinch 胡椒粉
- 1 cup 水
- 1 handful 葱花
Equipment
knifecutting boardclay potglass bowlfrying panchopsticks
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