Pot meat
By VicentaLakin
Recipe Recommendations
- pork loin 500G
- eggs appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- edible oil appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pot meat
1
Prepare the spinal flesh, wash it, remove the fatty, cut the thin slices, hit it on the meat with a knife, cut off the fiber tissue, and make the meat more cuddly
2
Cut the meat and put it in the bowl, with a little salt, wine, starch and eggnog, blending, pickled for 10 minutes
3
Pickles are made while making the ingredients and juices, with garlic cut, ginger, fragrances, carrots and cherries, and then with the juices, with the same proportion of white vinegar and sugar in the bowl
4
When it's done, put the frying pan in the right amount of oil, burn it to 70% heat and start blowing up meat chips, and when it's first blown up, you can get it out with a medium fire until it's a little hard. Out
5
Hot, hot
6
Put in the fragrance of the garlic, add the rest of the mix, put in the fried meat tablets, and a few of the sauces on the top
7
The sour and sour buns are coming out. Let's eat