Soy sauce
By VicentaLakin
In order to distinguish between fried meat, I call this dish my favorite sauce, no big sauce, just a little sauce. It's a little bit too oily or a little watery, and it's even more spicy. But we cook for our loved ones, and we cook for the best of our people。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Soy sauce
1
Tritches, pork chords. Sausage and onions。
2
Twisted with hot water。
3
It's a greener color。
4
The hot pot pours into oil, and when the oil is 80% hot it pours into the salted silk, and it flips fast。
5
After the water in the meat is dried up, soy sauce and a little water continue to boil。
6
The soup is getting thick. It's time to add a nice-watered silk, and then we'll throw it out and we'll add a proper amount of salt. 'Cause the silk was ripe, and it didn't have to be fried。
7
It's got a taste of sauce in it, but because it's ripe, it's not fried with fried sauce, it's still clean. Mom didn't eat meat without sauce, so she did。Soy sauce Make Tips
1. Lettuce can be eaten raw, but since my family doesn't quite accept raw lettuce yet, I blanch it beforehand.
2. The soy sauce is neither dark soy sauce nor light soy sauce; it is just the savory soy sauce I use daily.
3. When stir-frying the meat, first stir-fry out the moisture, then pour in the soy sauce so the meat can better absorb it and create a savory sauce aroma. If it were high-quality pork, I think a simple stir-fry would highlight the meat flavor. However, good pork is hard to come by.
4. When choosing lettuce, I prefer the slender ones, as they are more tender.