It's a pig's silk
By VicentaLakin
It's often used to "fry" and "fry" together, which is the well-known technique of "fry bang" in Lou's. (It's only personal, it's not necessarily true.) It's a "fun-fun" combination. And some dry peppers are not only delicious, but the color is good
Recipe Recommendations
- front leg meat 100g
- coriander rhizome 6 pieces
- canola oil appropriate amount
- salt a little
- white sugar a little
- oyster sauce a little
- cornflour appropriate amount
- cooking wine a little
- onion a little
- MSG a little
- dried chili one
- white pepper a little
- Jiang a little
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for It's a pig's silk
1
Prepare the ingredients
2
The front leg washes it clean
3
Add salt, sugar, stork oil, wine, powder and white pepper mix to the small bowl, and then drop a little mustard oil and seal it for about 10 minutes
4
We'll clean up the root and dry peppers and cut them off
5
The hot pot and the ginger onions put in the pickled pork silk
6
It's a fast-sliding fire until it changes color
7
The fire is rising and the oil is pouring out
8
There's a small amount of ripe oil in the pot
9
I'm pouring in the swirl
10
It's a fast-disturbing fireIt's a pig's silk Make Tips
One, better with the pig's spine, softer, with no pre-legged, 2-cut meat: a lot of sauce, a little bit of oil on the surface, 10 minutes of salting, a lot of scrawling, a lot of softer meat