This is more down to earth, especially like the kind of fragrant flavor of the soursop leaves, so learn from your Korean friends around you.

Raw materials: half a catty of soursop leaves, Korean seedless chili peppers, small onions, garlic, soy sauce

Practice:

1, soursop leaves one by one, put aside the water control;

2, take the appropriate chili peppers into a bowl, the temperature of the oil is heated to six hot, poured into a bowl;

3, shallots washed and chopped, garlic pressed into a crushed;

3, garlic;

5, the Korean style is the same as the traditional Korean flavor, but the Korean flavor is the same as the traditional Korean flavor. /p>

4, the 2, 3 part of the pour into the soy sauce and stir well;

5, one by one will be the suzette leaves smeared 4, stacked on top of each other. It will be ready to eat after about 4 hours.

Note:

1, the most troublesome thing is to wash the suzuko leaves, one by one, it's very tiring;

2, Korean chili pepper is not very spicy, the flavor is not bad;

3, suzuko leaves will be marinated for a while and then will be under the soup, when you eat it, you can take the bottom of the first eat.

4, the key to Korean-style pickles in the sauce, the flavor of each person strips are not exactly the same, they slowly feel it