Pot meat
By VicentaLakin
The bun is a famous dish in the northeast, originally known as the pot roast, and a handy dish for the cooks of Harbin Dynasty. The old-fashioned buns were salty, and the chefs had changed to sour sweet in order to adapt to their guest tastes. I made this pan today, which is sour sweet, with ketchup and sugar, sour sweet is good for children. It's hard to make a pot bag, but it's worth it to the family。
Recipe Recommendations
- pork loin 250 grams
- potato starch 100 grams
- salad oil a little
- ginger a little
- garlic sprouts a little
- Green pepper and red pepper one each
- ketchup a spoonful
- soy sauce half a spoonful
- soy sauce a spoonful
- vinegar two spoonfuls
- white sugar 50 grams
- salt a small spoonful
- MSG a little
- sweet and sour
- explosion
- half an hour
- ordinary
Steps for Pot meat
1
Potato starch with appropriate quantities of water, and a small amount of salad oil when the water falls from it. It's very thick with your hands. ♪ I made it in the morning ♪
2
Combining the sauce with all the material。
3
Get ready for the menu。
4
The rib was washed clean and sliced into a slightly thick spare。
5
The hot pot is pouring oil, and it starts fried meat when it's 80% hot. The starch grabs flat, pulls up a piece of meat and puts it in the pot, which is to be blown in batches because it can't be put too much at a time and it can easily be attached。
6
The starch was formed and extracted. It's a fire, and it's blown up into gold。
7
The fried meat slices are on the plate。
8
After the extra oil is poured, a small amount of oil is left in the pot, which is then poured into the sauce and the little garlic fire to make the soup thick。
9
If you add a fire to the dish code and a plaque, it'll be ready to go。