Pot meat
By VicentaLakin
It is a north-east dish that began in the year with Indo, the capital of Harbin Province, winning chef Jung Heung Wen. This dish is very popular with Russian guests, and they order it every time they eat. It is called "Pet Blast" because it's hot and 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, it's hot, it's hot, it's cold, 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, 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, it's hot, it's hot, it's hot. The Russians say "explosive" and for a long time it becomes "pot meat". The pot is designed to adapt to the taste of guest meat and to transform the salty “charded meat” into a sour and sweet dish. The pig's larvae is usually smelted, covered in slurry, fried to gold, then made with fried tarts. It's so sweet. Today we're going to have to take everyone's attention to the little trick and the recipe for sour sauce
Recipe Recommendations
- sweet and sour
- fried
- an hour
- ordinary
Steps for Pot meat
1
Cut the rib rib by about two inches long。
2
Carrots and cucumber slice spares。3
Garlic go to the skin, cut to the garlic paste, cut to the onions。
4
The starch is evenly mixed with a small amount of water, which is then sullied on the spine。
5
It is filled with oil of appropriate quantity, heating to smoke, and then it goes down into the rib, and it explodes to the skin of gold, and then it is extracted。
6
The rebuffing of the spinal lobe makes it much more fragrant。
7
Make sauce, a spoon of sugar, a spoon of vinegar, a spoon of soy sauce and a small amount of salt, and add a little hot water to it。
8
The bottom oil is left in the pot, the onions are added to the garlic and cucumbers, the sauce is fixed and the roasted pan is made until the sauce is evenly wrapped on the meat. The Conning Revere sapphire pan has no chemical component PFOA for plasma reinforcement, which can also achieve excellent non-compulsive effects with little or no oil, and good cooking is well under control。