pot meat
By MerlBogan
o()o Alas, this was originally cooked the day before yesterday. Just as I was about to finish it, I accidentally grabbed the hot bowl holding the remaining oil from the fried meat with my hand. When it hurt, I shook the bowl. The oil came to the back of my hand, and I calmly put the hot bowl on the cutting board =.=! Then go take cold water. Fortunately, the oil temperature was not too hot, but the back of the hands and palms were red. My husband finally scolded me for not throwing away the bowl but putting it on the cutting board. Hehe, looking back, I also wondered how I could be so calm? The claws were pinched in pain and were red. The final conclusion is that I am afraid that I will break it when I play, and it will be difficult to clean up when I spill oil on the ground. Haha =!!!! What logic is this brain? Now I'm scared when I think about it. Fortunately, the oil temperature is not too hot, otherwise my claws wouldn't be crispy. 0 Amitabha ~~ God bless!
Recipe Recommendations
- tenderloin appropriate amount
- starch appropriate amount
- flour appropriate amount
- eggs appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for pot meat
1
A piece of fillet, originally wanted to make boiled pork slices, but my husband, who always eats spicy meat after 8 years, couldn't stand it and it was greasy.
2
Slice the fillet, about 2 cm.
3
Add starch, oil, salt, chicken essence, and pepper to the meat, mix well and marinate for about half an hour.
4
Eggs, starch, sifted flour, add water, make into a paste, wrap the meat slices into slices and size them.
5
Put the oil in the pan, wait until it is warm, and put the meat slices with good sauce into the pan and fry them over high heat.
6
The first time it was fried, it turned a little white, and the meat didn't taste very crisp. We're frying them a second time to color them all and make them crispy.
7
The color will look much better after frying it the second time, and it will taste crispy.
8
It was poured on it before mixing the juice, so I didn't continue taking photos, and the juice was less! Mixed sauce, white vinegar, mature vinegar, sugar. Add the hot oil to boil, then add water to thicken with starch, put the fried meat into the pan, stir fry and add the ingredients.
9
A finished product made of pot wrapped meat.