Pot meat
By VicentaLakin
Recipe Recommendations
- pork tenderloin 400 grams
- coriander 1 piece
- carrots 1/3 root
- Shallots, ginger and minced garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- chicken essence 1/4 teaspoon
- egg white one
- rice wine 1 scoop
- corn starch 3 scoops
- white sugar 1 tablespoon
- soy sauce 1 scoop
- balsamic vinegar 1 tablespoon
- starch 1 teaspoon
- sweet and sour
- fried
- ten minutes
- simple
Steps for Pot meat
1
Preparation material. The rib is cut to about 0.3 centimetres of large slices of chicken with a small spoon of salt and a quarter of a spoon of eggs and a spoon of wine for 20 minutes。
2
Three spoons of corn starch with an appropriate amount of egg and a few drops of salad oil are mixed into a liquid flow pattern。
3
The salted rims are evenly filmed with thin dry starch. It's in a mixed pasta。
4
The oil in the pot was so hot that it caught fire。
5
Blow it up for about three minutes, pull it out。
6
When the oil in the pot is hotter, the meat slices are blown to the color of gold. Pull it out。
7
A spoonful of salt 1/4 small spoons of chicken powder and a spoonful of white sugar, a spoonful of vinegar, a spoonful of starch, is replaced by a spoon of juice。
8
Scratch the end, carrots cut the silk, fragrance cut the little part。
9
Leave a little bottom oil and put it in the acne
10
Put the carrots in the fire, then the fried rib
11
Quick pour in the succulent juice and fragrance, so we can mix it。