Pot meat

By VicentaLakin

Pot meat
Northeasters like one of the dishes. It's sour and sweet, and the meat's a little crummy. Women's favorites in particular. It's good to drink. It's usually in northeast restaurants. Some do well, some do well. This dish has to be tuned with wet starch and the meat slices have to be blown twice. That's how it's better。

Recipe Recommendations

  • pork loin 600g
  • oil appropriate amount
  • salt appropriate amount
  • Jiang appropriate amount
  • carrots appropriate amount
  • coriander appropriate amount
  • white vinegar appropriate amount
  • sugar appropriate amount

Steps for Pot meat

  • Make Pot meat step 0
    1
    Fresh ricket wiring
  • Make Pot meat step 1
    2
    Slice the pieces to your own liking
  • Make Pot meat step 2
    3
    The starch is fully absorbed with water bubbles for an hour
  • Make Pot meat step 3
    4
    Drop the water from the starch
  • Make Pot meat step 4
    5
    It's a bit slower when the starch and the meatloaf are pacified
  • Make Pot meat step 5
    6
    Flaming fire
  • Make Pot meat step 6
    7
    We're gonna blow it up again
  • Make Pot meat step 7
    8
    Put a proper amount of water in the pot
  • Make Pot meat step 8
    9
    I'm going to make it a lot more juicy

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