Pelican meat

By VicentaLakin

Pelican meat
There's a lot of different types of meat, sugar, salt, sour, which is different, either way

Recipe Recommendations

  • pig lean meat 300 grams
  • carrots 10 grams
  • green pepper 10 grams
  • cucumber slices 10 grams
  • bowl of juice 100 grams
  • onion 5 grams
  • oil 1000 grams
  • starch 50 grams
  • garlic appropriate amount

Steps for Pelican meat

  • Make Pelican meat step 0
    1
    Skinny strips or little pieces, pouring starch on the meat and two spoons of vegetable oil
  • Make Pelican meat step 1
    2
    A little water mix (if prepared alone, it's often a waste of starch, sometimes poorly dry and poorly managed) and it's too thick to wear
  • Make Pelican meat step 2
    3
    Seven percent of the oil is so hot, the face is so cold that the paste is ready to fall, that when the first blow is finished, all of it is recovered, the temperature rises again, and the meat is poured back into the pot. It is suggested that the meat be blown down into the pan in a fraction, otherwise the temperature will drop sharply, which will affect the effect of the blast
  • Make Pelican meat step 3
    4
    Once we've blown up twice, we'll get the oil back up
  • Make Pelican meat step 4
    5
    Juice: saline pepper powdered chicken, sugar, ten grams of stork, ten grams of raw or steamed fish
  • Make Pelican meat step 5
    6
    Vegetables. Scratch them
  • Make Pelican meat step 6
    7
    There's a little bottom oil in the pot, a little garlic paste pot, vegetables like peppers
  • Make Pelican meat step 7
    8
    Pour the juice
  • Make Pelican meat step 8
    9
    It's fried meat
  • Make Pelican meat step 9
    10
    Spoons. Fire for juice
  • Make Pelican meat step 10
    11
    Load

    • Pelican meat Make Tips

    It's 70% hot, it's too low, it's easy to get the paste off. I'm often asked whether to make paste starch or flour (because there are several kinds of paste), and I can say here that the proportion of a family making a piece of meat that can be made with a single starch or a single piece of flour, whatever kind of water you use, you want to have a soft taste, remember: add some oil to the paste, so that it's so hard)

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