Wood and meat

By VicentaLakin

Wood and meat
It's usually the same food that you like to eat, but it's often made up. It's either sticky or it's old and hard. It's not good. I accidentally found a few secret decisions, and the sauce is not only delicious, smooth and delicious! And usually, you like mussels, but if you get a hot ear, you're going to have a hot frying pan, and you're afraid that the oil will spill on you, and this time you're going to use it, there's no such thing。

Recipe Recommendations

  • shredded pork 80
  • carrots 30
  • green pepper 20
  • fungus 100
  • oil 6G
  • salt 1g
  • onion 3g
  • Jiang 2g
  • garlic 3g
  • pepper 1g
  • octagonal 3g
  • soy sauce 10g
  • water 20ml
  • dry starch 20g

Steps for Wood and meat

  • Make Wood and meat step 0
    1
    Get ready to cook the material for the food, cut the raisins, pepper powder, starch pickles for a while。
  • Make Wood and meat step 1
    2
    First, put oil in the pot, put onions, ginger, garlic, peppers, eight horns, and add 20 gallons of water and 8 grams of raw water。
  • Make Wood and meat step 2
    3
    Then the silks were drawn with some dry starch, and the silks were poured into the pot, and the pieces were separated with chopsticks。
  • Make Wood and meat step 3
    4
    And put the cut carrots, the peppers, the wood, a little salt。
  • Make Wood and meat step 4
    5
    Cover the pan and activate the "dry pot" function。
  • Make Wood and meat step 5
    6
    The cooking time is more than one minute, and when the time is over, the pan covers are opened and the dishes are ploughed with shovels. The silk will stick to the bottom of the stainless steel pan, but it can be removed from the bottom of the pot and it won't dry。

    • Wood and meat Make Tips

    1. The pork shreds have been marinated and are already flavorful, so they remain tasty even without being stirred during cooking. 2. The surface of the pork shreds is coated with starch, which effectively protects the meat and prevents it from becoming tough. 3. It can be said that this cooking method is not strictly stir-frying, but rather braising. Stir-frying over high heat would easily make the pork tough; this braising method primarily reduces the liquid to cook the dish. Consequently, the pork becomes tender while being cooked through. Therefore, the wood ear mushrooms will not cause popping or splattering due to high temperatures. Furthermore, this cooking method produces no oil smoke. You can achieve the same effect with a regular pot instead of an automatic cooker, though you will need to judge the sauce reduction yourself and keep the heat low. Those who enjoy low-smoke cooking should give it a try.

    Recipe Categories

    Recipe recommendation