Red-hot chops
By VicentaLakin
When I was a kid, my favorite was a red-burned steak. Look how busy adults are in the kitchen, with a simple row blown up, coloured, soybean colours fully integrated, and when the sauce comes up, the sauce is thick, and there's plenty of juicy juice, and if we do another bowl of noodles at this time, it's gonna be the big rows of the shed that make me happy. It's best to have a big row with a little fat, and then make it red, completely free of fat oil, and bite it down, full of meat。
Recipe Recommendations
- chicken essence 5g
- da Pai 500G
- cooking wine 5ml
- soy sauce 5ml
- sugar 5g
- starch appropriate amount
- garlic 5-merous
- onion appropriate amount
- braised soy sauce 15ML
- salt 5g
- Jiang a
- salty and sweet
- burn
- an hour
- ordinary
Steps for Red-hot chops
1
It's five pounds in a row. Clean up the kitchen hammer
2
There's no beating on the left
3
I'll make all the extras and chickens
4
I'll split two
5
The salted rows are covered in starch on both sides, and they're dim. Pink
6
It's made when the oil is 5.6% hot
7
Both sides are fine
8
Save the bottom oil, half the onions down, all ginger and garlic
9
Put it in a row
10
We'll just have to cover it with a proper amount of water
11
When the fire burns, salt, sugar, and a little fire and stew. Forty minutes. In an hour, the fire is enough
12
A little onion flower decoration
13
A fat, juicy row, and a bite, it's all about happiness as a child。
14
And leave some soup for it, and the rice and the noodles are perfect. Ignore the big row I bit off, ha ha。