Sour pork
By VicentaLakin
This dish, like sour souffle, I've improved it. It's not fried, it's water. It's good. It's less oil, but it's delicious. In autumn, from the point of view of Chinese medicine, it was three months between autumn and winter, because the weather was warm and cold, the “adoption” was the main factor, and the diet was dry and the sour smell was the best for the autumn. So there's a lot of sour food, too. Sour sauce is half soup. It's good to eat. Main source: 200 grams of short sprouts of soybean sprouts for the pig's spine: Onions of ginger egg-dry cologne with high soup sauce: Old salt-smelt pepper powder practice:
Recipe Recommendations
- pork loin appropriate amount
- soybean sprouts appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- eggs appropriate amount
- starch appropriate amount
- caicai appropriate amount
- broth appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
- sour and salty
- cook
- half an hour
- ordinary
Steps for Sour pork
1
Material maps。
2
Meat slices, salted, salted, pickled。
3
Here's a five-minute scratch of meat. You can prepare other food。
4
Bean sprouts clean onions。
5
Prepare a bowl, 5 grams of vinegar, 5 grams of old, salt, water, a small spoon of starch, 1 gram of pepper。
6
Put an egg clean in the salted meat and grab it evenly. Plus starch grabs evenly. Take a pot of water for the meat. More water。
7
Fry the kettle, fried the ginger。
8
The sprouts are boiled with high soup or water。
9
When the boiler is boiled, the slices are thrown through the pot。
10
Meat chops out of the frying pan。
11
The juice that was made before the fall, evenly mixed。
12
Just boil it through. Get out of the pot and put on the cuisine or the garlic seed, if you like。Sour pork Make Tips
1. Blanching the meat slices in water results in a tender texture and uses less grease. Compared to frying in oil, the flavor is slightly lighter; you can choose between oil-frying or blanching in water according to your preference.
2. The amount of bean sprouts is up to you, but it is best to choose ones that have just sprouted.
3. If you enjoy spicy flavors, you can add pickled peppers and their brine; the dish will turn out sour, spicy, and refreshing, which is also excellent.