Scorch
By VicentaLakin
It's more typical home-grown. With a smooth fragrance, with pork, the pork is not greasy, and the tofu dry is fully absorbing the oil juice. It is a good meal for the stomach。
Recipe Recommendations
- fragrant dried 3 pieces
- pork 100 grams
- celery 3 trees
- pepper of 10
- onion 1 tree
- Jiang one
- garlic one
- pepper 3 grams
- Haitian soy sauce 10ml
- braised sauce 5ml
- salt 3 grams
- chicken essence 3 grams
- oil 10ml
- cooking wine 6ml
- cornflour appropriate amount
- vinegar appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Scorch
1
Sliced with garlic and pepper
2
Clean it up
3
The celery is clean and cut
4
The fragrance cut
5
The pork is unfrozen from the fridge, so don't unfrozen all of it, just a little hard。
6
Pork slices, salt, chicken, powder, raw, wine pickers for about 10 minutes
7
The boiler heats up a little soy sauce, puts the meat in a piece of sauce, throws some peppers, puts some red sauce, puts it on ginger garlic and peppers, continues to make the scent
8
Put it in the fragrance and get fired
9
We'll put celery in after the dry
10
It's just a little bit flat
11
We're getting a little jealous
12
You can put a little salt in it because you can put a little bit of it in front of you。
13
Tasty salivaScorch Make Tips
When putting the pork into the wok, you can stir-fry the fat first to render the lard before cooking the lean meat; this makes the meat more fragrant. Since the bean paste is already salty and soy sauce is added, those who prefer a stronger taste should add salt according to their preference. If you like pork skin, you can leave it on; if you want the pork texture to be more tender, you can choose pork belly. You can pair it with some celery, which is crisp, fresh, and tasty, creating a nutritious balance of meat and vegetables.