Old Beijing-style kyo sauce
By VicentaLakin
The old Beijing fragrance, unlike the karate, mainly reflects the effect of the sauce, with little use of other salsa. Looks like the onion slices of Kyoto sauce are mixed into the meat. From a nutritional point of view, the front shoulder of a pig has several fine, convoluted, fine meat and a higher capacity to suck water. Protein-rich, hemoglobin organic iron helps to improve the color。
Recipe Recommendations
- pork shoulder meat 500G
- tofu skin 100g
- soybean paste 30g
- scallion 50g
- cooking wine 20g
- salt 10g
- sesame oil 50g
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Old Beijing-style kyo sauce
1
Pork front neck (shoulder) clean-up reserve。
2
The pig's meat is cut in two millimeters of long stripes, with wine, salt and salt。
3
Take two lines。
4
Onions cut vertically, take out onions。
5
Cut the onion into a blade。
6
And soy sauce, with appropriate water dilution, take out bean petals。
7
Get sesame oil。
8
In the frying pan, the oil is added, the silk slips away, and the filament changes。
9
Bring out the oil。
10
Let's get the pot back on the table。
11
Add the soy sauce and make it colored with the old soy sauce。
12
Join the veggies, roll for a minute。
13
Turn off the little fire, add onions, spoon。
14
Out of the pan, with tofu skin, up the table。Old Beijing-style kyo sauce Make Tips
Threading is difficult to break; soybean sauce is diluted with appropriate quantities of water, easily extracts bean petals, and there are no bean petals in the finished food. It's all sesame oil and taste better. The first time the silk changes color, and the second time it goes in fast, so it doesn't get old. Finally, when the onion is put in, the spoon comes out of the pot, and the tofu skin eats it up。