Fish casserole

1

Get your gingers, onions, fragrances, peppers

2

Put onions in the bowl, ginger, peppers, salt, stench, wine and make them with cold and white bubbles

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The fragrance cut

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Ginger and pepper

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And a bowl of proper salt, taste, chicken, pepper powder, sesame oil, wine, sugar, vinegar, fragrance and pepper spray, as well as a small amount of fresh water and water starch, and equilibrium

6

The meat was supposed to be with the rib, but I left a piece of the prep meat in the circle yesterday

7

Slice the flesh as thick as the picture

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Sliced in pieces

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I made it for lunch

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Put the sliced meat in the bowl and make it for 20 minutes with ginger onions

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Time is up, pick up the ginger onion peppers, pour the water out of the top, grab the thick wet starch in the bowl, and make sure it's done. even

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If you sit in a pot and it's not too hot, 60% can put a piece of meat in the pot, remember that you have to flatten it and then put it in the pot, and don't touch it until it's made, and then you'll flip with chopsticks, and the fire won't be too big. Two minutes at the most. Don't lose it anyway

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When the temperature rises again to 70%, then the pieces that were just blown up will be blown up again

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It's a rebuffed piece of meat. It's already colored

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It's the first time. It's just ripe. It's white

16

It'll be easy to make the last frying process, with a bit of oil in the pot, with a little soy sauce, but it'll have to be a little fire, with red oil pouring into the pre-set sour sauce, with a little fire, and with a little fire pouring into the fried meat tablet, which will have to be quick, so that all the sour sauce will be covered with meat and oil, so that the color of the food will be bright. Remember, the whole firemaking process will not last a minute and a half, otherwise there will be no external inkling

When frying pork slices for the first time, the oil temperature shouldn't be too high; about 60% heat is sufficient. At the same time, you must wait for the oil to heat up to 70-80% before putting the fried pork slices back in the pot for a second fry. The first fry is to cook the meat through, while the second fry is for coloring, achieving a crispy exterior and tender interior. Additionally, for the cornstarch slurry used for coating, it's best to pre-soak sweet potato starch with water beforehand. When ready to use, pour off the surface water and use the thickened slurry to coat the meat; this ensures the batter is thick, sticks well, and doesn't fall off easily. This is actually a little trick I learned from a foodie friend on "Meishi Tianxia" a while ago, and it really works! Also, when preparing the sweet and sour sauce, be sure to pay attention to the ratio: the sugar must be slightly more than the vinegar, roughly a 3:2 ratio.