Pot meat
By VicentaLakin
During the winter, pork is fed, rich in proteins and bellows, fat and good health. In our Liao Ning, whether we eat at a restaurant or at a feast every year, one of the most popular foods for women and children, is meat. Not only is it colourful, but it also has a strong taste, sweet sour and sweet. Now, the two most common pot buns in the hotel, the old one, and the other one that I'm sharing with you today
Recipe Recommendations
- sweet and sour
- sneak
- ten minutes
- ordinary
Steps for Pot meat
1
Slicing pork. No need to be so thin
2
Sodium in pork
3
It's very important to make a pot full of meat. It has to be refueled in it
4
Snap
5
There's plenty of oil in the pot
6
A lot of people are pretty good at it. It's when it blows up. So one of the most important details is that it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot. After the first blow, when the temperature rises again, it'll blow up again
7
The fried meat
8
Leave a little bottom oil in the pot. Put ketchup down
9
About 2 grams of salt, rice vinegar (since ketchup and vinegar are acidic, sugar ratio is about 1:1.5, proper water count, even mix, own sweet taste, appropriate regulation)
10
下入The fried meat
11
Quick turn, you'll be out of the pot, sesame
12
Load
13
LoadPot meat Make Tips
Be careful not to use fire, or it's easy to make a pot。