Sugar Jelly Ridge
By VicentaLakin
The sugared ridges have a taste of sugar and tomato sauce, which is easier to handle. It's better to be jealous, but if you're just as jealous as I am, you're not. Garlic can add to the taste of this dish, and of course you can keep it if you don't like it. It would also be a good choice to add well-developed white sesame。
Recipe Recommendations
- pork 500G
- vinegar 2 tablespoons
- salt appropriate amount
- soy sauce 1 teaspoon
- flour 3 scoops
- garlic appropriate amount
- tomato sauce 5 scoops
- sugar 3 scoops
- soy sauce 1 scoop
- cornflour appropriate amount
- eggs one
- black pepper 1 teaspoon
- sweet and sour
- fried
- half an hour
- senior
Steps for Sugar Jelly Ridge
1
The pig's rib is cut in strips, it's thin with the individual, it's blown with a shorter duration and it's blown with a longer duration. Salt, chicken and black pepper/white pepper are then applied, and the amount of salt is sufficient. Pickle in about ten minutes。
2
Then you add an egg, with about the same ratio of flour and flour, about four spoons of flour and three spoons of flour, and then you add water of the same size as an egg and you tie it with your hand。
3
I'm not sure if I'm going to do this。
4
Prepare an empty bowl of 2-3 spoons of sugar, 2 spoons of vinegar, 1 spoon of raw, 1 :00 of old, 5-8 spoons of tomato sauce, which will be smoothed, followed by two thirds of the amount of fresh water and half a spoon of raw powder, which will continue to mix. Finally, add a piece of garlic
5
Oil is pouring in the pot, it's a little more used, it's too low to explode, and it's about two to three bowls of oil. Fire. When the oil is 50% hot, the hanging spinal meat goes down。
6
Don't flip the meat when it's all gone, so that it can shake the oil pan so that the flesh on the side can be evenly warmed, and when the paste outside the meat is basically stylished, then push the meat with a leaky spoon。
7
When all of this changes color, the sticky meat can be separated with chopsticks and then pushed a few times, and you can get out。
8
When it comes out, the oil continues to be in the pot, the fire burns (almost in the form of oil) and the meat that has just been extracted is once in the pot. Bomb again。
9
The rebuffed flesh shell will be more cuddly. If you blow meat into gold, you can make a pot。
10
When you're out of the pot, pour the oil out of the pot, cook your own food, and if you feel it's a shame to fall down, you'll put it in a dry container and then you'll be able to cook. Then leave a little bottom oil in the pot, make a little fire, pour the juice in, then mix it with a pot shovel, and make it slow。
11
When the sauce gets a little thicker, and the fried ribs fall in, and the ridges are covered with the sauce, it'll work