Pepper sauce
By VicentaLakin
Paprika, a meal full of mother's taste, has been on every year's dinner table since I was a child. That's my favorite, and mother's best. Today, this is my daughter's favorite and my best. It's still not missing from the meal. I like to put it at the end, both appetizing and eating. The daughter is always happy to say, “Mother's taste is the most beautiful smell in the world”。
Recipe Recommendations
- lean meat 200 grams
- green pepper of 5
- red pepper one
- ginger a
- garlic cloves of 2
- salt 1 teaspoon
- cooking wine 1 tablespoon
- ginger a little
- soy sauce 1 tablespoon
- white sugar 1/2 teaspoon
- balsamic vinegar few drops
- corn starch 1/3 spoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Pepper sauce
1
Skinny wash, cut in thin. Paprika washes, slashes and slices。
2
Ginger-cheese, garlic porcelain, pepper blades。
3
Put the meat in the bowl, put a spoon of salt, a spoon of wine, and a little ginger juice, and grab a pickle for a moment, to get to the bottom。
4
Add a half spoonful of corn starch。
5
Light and even。
6
When the fire is empty, the heat is heated and the appropriate amount of cooking oil is poured。
7
Hot pots of cold oil pouring into the silk。
8
With chopsticks spread evenly, the meat will be separated one by one, and it will not stick to the pot and will be fried for about half a minute until it changes colour。
9
Move the wire to the side of the pot and leave the oil on the bottom。
10
Down into ginger and garlic and down into pepper。
11
Fire to the ground。
12
And then we'll mix the meat cover with a pot shovel。
13
One spoonful of raw, one-second of tea spoons and a few drops of vinegar were transferred, so that they could come out。Pepper sauce Make Tips
Poetic Heart's Tips: 1: Friends often ask me how to stir-fry shredded meat in a regular iron wok without it sticking to the bottom if they don't have a non-stick pan. This requires the technique of "hot wok, cold oil." This means heating the empty wok until it is very hot before adding the oil, and then putting in the shredded meat. Stir-fried this way, the meat will not stick to the bottom of the wok and will be very tender and smooth. 2: When marinating the shredded meat, do not use too much starch. If you use too much, the cooked meat will not have a clean texture, which affects the mouthfeel. However, the right amount of starch can greatly increase the tenderness and smoothness of the meat, so remember that more starch does not mean it will be more tender. 3: Stir-frying shredded meat requires high heat and speed, so it is best to have all the ingredients prepared before you turn on the stove.