Grab the ridge
By VicentaLakin
It's a new dish I've learned. It's a cuisine. It's a dish that the Lord of Judas once ate and praised, and it's a dish that's all over the table. Actually, it's almost the same as the sugared ridge we're now eating, slightly different from the pickle of the rib. Sugar vinegar is also a classic formula. It's very simple, but it tastes better than the current sugar curry ridge, which is literally charred, and when the spinal meat is fried, it's very thin, and it bites down, and you can hear the sound, and it's sweet, and it's absolutely worth a try
Recipe Recommendations
- tenderloin 400g
- water 40g
- cooking wine 20g
- white sugar 50g
- corn starch 120g
- vinegar 30g
- soy sauce 20g
- salad oil appropriate amount
- chicken essence a little
- salt appropriate amount
- onion ginger appropriate amount
- water starch appropriate amount
Steps for Grab the ridge
1
The pig's spine is purified, the kitchen paper drys up the moisture, and on both sides of the meat a cleavage is used to make it taste good。
2
Cut into meat bars。
3
A small amount of wine and salt pickled。
4
Put in 120 grams of corn starch, 40 grams of water, small amounts of salad oil and salt, and grab it with your hands。
5
Heated the boiler, and the ridges were released in light gold。
6
And then put the spinal meat on the side of the oil pan and make the gold。
7
We'll put the pick-up juice in the bowl. Fried juice: 30 grams of vinegar, 50 grams of sugar, 20 grams of sauce, 20 grams of wine。
8
The frying pan is hot, it's oily, it's onions。
9
Put it in the pickled sauce, then put it in the proper amount of starch, to the thickness of the soup。
10
And put the fried spinal flesh in, and turn it in, so that the surface of the spinal meat is evenly covered in a swirl, and put it into a proper measure of chicken, so that it may come out of the pot。
11
Let's go