Pikatang mining program

5. Actually, I also want to ask

6. Key wizard is an auxiliary tool. First, set a script. Just set a few seconds, a few seconds, press what key. Set to open. As long as you succeed,
the system will automatically operate according to your settings, that is to say, you can set the key for mining. I haven't played pickup hall before, but our class all played with it.

7. I tell you, the software is a button wizard, I used this yesterday, brush 20 gold coins, a few rare furniture

8.

Anhui Zhizheng Institute of judicial expertise, within the province, the current registered capital of enterprises is general

view more information and information of Anhui Zhizheng Forensic Institute through network enterprise credit

9. Raw materials: streaky pork a seasoning: onion, ginger, garlic, anise, cinnamon, pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence) method: Step 1: wash the fried meat, cut into pieces of mahjong, 2cm square, do not use water to blanch, directly take the pot to pour the right amount of oil, after the oil is hot, put the large ingredients and meat into the pot, fry! Fried this process is indispensable, one is the fat in the pig fried, eat not greasy; Second, it can increase the flavor of the meat (don't overdo it, be careful to turn it into oil resie). When the appearance of the meat is golden, stop the fire, fish out the meat and pour out the oil. Step 2: heat another pot, pour some oil, add onion, ginger and pepper, stir fry, special reminder, put garlic, slightly pat, peel, do not cut, put in the whole, the amount of at least one, stir fry together until the fragrance, and then very important - do not forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tbsp, do not be afraid to put more, meat is like sugar. Then pour in soy sauce (best with soy sauce, easy to color), not too much. Move fast, or the sugar will stick. Boil out the juice, pour in the fried meat, stir fry, pour in water (bone soup is best). Step 3: pour the stew, soup and meat into the pressure cooker (if you have time or no pressure cooker, simmer slowly for at least one hour, the worse the better, and don't forget to add water ring the stew). The water in the pressure cooker should be slightly less than the meat. Add salt, large ingredients and cinnamon, bring to a boil, cover and simmer for 25 minutes, then stop the fire and cool naturally. When there is no pressure, open the lid, and then open the fire to collect the juice. After the juice is thick, add monosodium glutamate and stop the fire. Other methods of braised meat: simple to extreme. Blanch the pork in boiling water to remove the dirt. Cut into pieces of mahjong. For example, in a cold water pot, keep in mind that the water should not pass the meat. Bring to a boil over high heat. Skim off the foam. Add the cooking wine and cook until it is eight mature. Add the soy sauce and roll it. Then add the white sugar (brown sugar, white sugar and rock sugar are OK. It depends on personal materials). Cook slowly over low heat. At this time, pay attention to turning over to prevent sticking to the pot until the soup is thick, At this point, the extremely simple braised meat is finished. Heat the oil, put in two spoonfuls of sugar and two liang of fresh ginger (a large piece) and stir fry for a while. 2. Add the pork and cut it into pieces and stir fry until the color turns yellow and the oil comes out a lot. 3. Add water to cover the meat. Add a little soy sauce, salt, two liang Chinese vinegar (two liang!) Four or five cloves. 4. Add carrots ten minutes before cooking. 5. Take up the pot after the water is dry. Ginger tastes better than meat. No, it's better than meat It's a family tradition that braised pork has never been eaten anywhere else. My friends all say it's delicious. Here's how to make it a pound. Cut it into two or three centimeter square pieces, then cut it on both sides (for taste, if you're lazy, you can save it), use soy sauce (there's no raw or old sauce in China, I mix it here), add sugar and scallion to make a sauce, Feed the meat for two hours (it's better to turn it over from time to time). Heat half a pot of oil and fry the meat one by one for about half a minute. Take it out. Heat half a pot of water, add star anise, large ingredients and the previously prepared juice. When the water boils, add the meat and simmer over low heat for one hour. Features: the meat is fragrant and very crisp. Key: add more scallions and fry in place (don't pour the meat all at once, Braised pork in brown sauce pickled tofu. The main ingredients are: fresh pork (rear hip tip, skin) 1000 grams, chicken leg 500 grams, excipients: ginger, scallion, cardamom, red bean curd, large quantity, salt, and proper amount of Baijiu. Pork cut (2cm long, 1.5cm wide), chicken legs chopped into small pieces. Put in cold water, heat until the water boils, take out chicken and pork, dry water; Pour the oil and sugar into the iron pot, heat them, stir them with a shovel, until the color of the oil and sugar mixture turns dark and bubbles appear; One minute later, put chicken and pork into the pot, stir, add soy sauce, stir, add water, add accessories, cover, bring to a boil over high heat, rece the heat, occasionally turn over with a shovel, and simmer slowly. Attachment: a dish of fresh pickles. If the stomach is not very good, forget it. Generally speaking, the family practice of braised pork in restaurants or other places is more complex, and it is difficult to achieve it at home. Here is a method of family proction for your reference. First, choose some pork, cut it into 3cm long and 1cm wide pieces, and the size should be as uniform as possible. Remember, you must clean the hair, Wash repeatedly with water. (otherwise the meat has a strange smell) then prepare the seasoning: scallion, cut into sections; Garlic, only one knife for each petal; Ginger, cut into pieces; Zanthoxylum bungeanum, several; Big material, two; Third, take an iron pot, put it on the fire, add water, bring to a boil, put the meat into the pot, remove the froth, wait for the meat to be slightly hard, take out, drain the water. (this can also remove the strange smell of the meat). Fourth, take a casserole, add a little water, put it on the fire. Fifth, take an iron pot, put it on the fire, heat the pot, add some oil, heat the oil, add some sugar, The shovel keeps stirring. When the foam in the oil turns up and down, it goes down into the meat and keeps turning to make the meat evenly colored? Sixth, put the seasoning into the pot, stir fry, add a little soy sauce. Seventh, put the meat into the casserole, add some green water. Boil. Eighth, turn down the heat, about 50 minutes. Ninth, add cooking wine, salt, and cook for 15 minutes. Tenth, put out, eat! This method is very suitable for home proction