Sausage
By VicentaLakin
In the Guang College, this is only the case for students at Beijing Broadcasting Institute, who are called “Northern Guang”. Chongqing is cool, cold and cold. In the afternoon, three additional programmes and several journalistic films were reviewed and their heads were lost. It's over 6:00 and I'm going home to cook in the rain. The impression of cuisine still lingers in the autumn of 1995, when I first went to Beijing to study at the Beijing Institute of Broadcasting, and at a Korean restaurant I was surprised that the cuisine that I used to make spices could still be one of the main ingredients for cooking. The smell was fresh. Today, the Beijing Institute of Broadcasting has been renamed China Media University. It tastes like beef silk. There was no oil before, and this time the fragrance swirl was mixed with oil and found to be less tender than just starch。
Recipe Recommendations
- lean pork appropriate amount
- coriander appropriate amount
- beauty pepper appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- white pepper appropriate amount
- Weijixian soy sauce appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Sausage
1
Skinned silk, wine, edible oil, starch, soy sauce, white pepper powder, salt mixed。
2
Scratch, go to the root slice, beanie。
3
Hot pots of cold oil, hot oil, and then put it in the raisin。
4
When the silk changes, it pours into the cuisine section, and it flips fast。
5
Put the pepper in the peppers of the beauty。
6
Put in salt, spill a little water and fry a few pots。Sausage Make Tips
PS: 1. Mixing shredded pork with cooking oil and starch seems to tenderize it better than using starch alone. 2. Add the cilantro as soon as the pork changes color; it only needs a few tosses, otherwise, it won't be crisp and tender if cooked too long. (I cooked the cilantro a bit longer this time because I was taking photos.) 3. If you like, you can also add seasonings like chicken bouillon or Sichuan peppercorns. Personally, I find the flavor of the cilantro fragrant enough. A dinner amidst cold wind and rain, the taste of Guangyuan in my memory—Stir-fried Pork with Cilantro.