Sugar and curry
By VicentaLakin
Sour-sweety spinal flesh, gnawed down, gravy burst, sour-sweety, sour-sweet, is a delicious home dish, and my brothers and sisters love it。
Recipe Recommendations
- tenderloin 400g
- carrots 50g
- hot pepper 30g
- Chinese cabbage 50g
- salt a little
- soy sauce 2 tablespoons
- peanut oil 80g
- white granulated sugar 2 tablespoons
- white vinegar 3 tablespoons
- cooking wine 1 tablespoon
- flour 50g
- starch 20g
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Sugar and curry
1
The rib is washed clean, cut to the same length and broadband as the small thumbs, added wine, soy sauce, salt, a little peanut oil, flour and starch, and made for 20 minutes。
2
The cabbage, the peppers, the carrots, they're all laced。
3
The flat pans are put in peanut oil, and the pickled spinal meat is poured into two sides of the table, loaded with plates, and then rebuffed again。
4
The flat pots set up a plate of carrots, peppers, cabbage, then the peanut butter and sugar under the clean pan, and then the white vinegar, and then the spinal meat and the vegetables that were just made, and then the white vinegar before the pots。