Fried pork
By VicentaLakin
CHONGQING, 5 JULY. THE SKY IS CLOUDY. AND STAND ON THE BALCONY AND LOOK OUT, AND THE SUN OF WHITE FLOWERS SHINES UPON THE EARTH. ALTHOUGH IT WAS ONLY 9 A.M., CARS, BUILDINGS AND EVEN FLOWERS REFLECTED HOT WAVES. — THE FAMOUS FIREPLACE IS RECIPROCATING, AND AFTER BEING DUBBED FOR SOME TIME AS A “SUMMER RESORT”, THE MODEL OF HEAT HAS FINALLY BEGUN. WEEKEND. I'LL PUBLISH THE FORK ROAST LAST WEEK AS A RECIPE. THE FORMER FORK ROAST WAS UNOILED AND THE FINISHED MEAT WAS DRIED UP WITH A MICROWAVE, THIS TIME WITH A FLAT PAN AND A LITTLE BIT OF OIL, AND A SOFTER FORKLIFT. AND IT TASTED LIKE CHICKEN. NOT BAD. O (∩) O DOES NOT USE THE SPINAL MEAT, BUT THE THIN MEAT OF THE BACK LEG OF A PIG。
Recipe Recommendations
- pig lean meat appropriate amount
- pork sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
Steps for Fried pork
1
Skinned meat cuts about a centimetre of thin slices, a proper amount of fork sauce, wine and chickens is mixed, and massages are massaged to make them taste。
2
Put it in a fresh bag and taste it in the fridge for more than 12 hours。
3
A little bottom oil is inserted in the pan, when the oil is hot, a pickled piece of meat is made, and a small fire is made to a tan, during which it is easier to fertilize。
4
Turn it over, it's still covered, and it's a small fire on the other side。