Dry the fried meat
By VicentaLakin
The drying is made of a variety of processes, including de-shelling, high-temperature evaporation, water immersion, manual slice/pressure treatment, natural drying/drying and plastic packaging. Dry, yellow and fat, rich in trace elements such as proteins, cellulose and amino acids, characterized by low fats, low sugars, multi-eat fibres, which help with food and appetizers。
Recipe Recommendations
- dried bamboo shoots appropriate amount
- pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
Steps for Dry the fried meat
1
All the food, dry early bubbles, I did the night before. It's best to pick a spot, like plum or spinal meat2
A bubble-haired drying presses a high-pressure pan for 30 minutes, prefers a chewy one that can shorten the time and removes the cold water and cuts it into small pieces. It's a little bit of raw and starch pick-up for a few minutes。3
Drying is oily. I make it with pig oil. It smells better than vegetable oil。4
Fried meat chips, colored onions, ginger, garlic, peppers.5
Dried in and out for a few minutes so that the dried absorbs the fat, and then the salt, the oil, the oil, evenly.6
Done