Northeast roller meat
By VicentaLakin
Recipe Recommendations
- tenderloin appropriate amount
- pepper appropriate amount
- garlic cloves appropriate amount
- eggs a
- shisanxiang appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- starch appropriate amount
- seafood soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Northeast roller meat
1
A small square of posterior or rib, with an egg, 13 fragrances, salt, and a flat freezer for 20 minutes
2
Pepper rollercut
3
The starch mixed with water will be evenly laid until the water is separated from the starch
4
Two garlic chops
5
Half a bowl of water, based on water, with seafood sauce, chickens, a little sugar, a little oil consumption, a little starch (as much as can get the soup sticky), a little white pepper, and a very flat mix。
6
Pour down the separated starch bar and put the pickled pieces of meat in it
7
The hot oil in the pot (which is a key recommendation) not to use an electromagnetic furnace because the electromagnetic furnace cannot reach the temperature, to blow up the well-guarded meat with chopsticks one by one, and to be careful not to pour it all in, or you'll get stuck together。
8
We'll blow up all the stylings and get them out
9
When the meat is cold, it blows in the pot two or three times, until it becomes a little red
10
When the oil in the pot comes out, the hot sauce will mix it down to half the bowl
11
Put down the peppers and the meat bands, roll the spoons, put the soup on the meat bands, put garlic on them, and come out
12
THERE'S NO P.S. AND SO ON
13
He's gone for a second, bitch