The meat part
By VicentaLakin
It's a Northeast dish named after the pot. The same is true. It's just that the casserole is sour, and the salsa is salty。
Recipe Recommendations
- pork tenderloin 400 grams
- green pepper appropriate amount
- carrots appropriate amount
- onion appropriate amount
- sugar 1 spoon
- soy sauce 3 spoons
- salt 1/4 spoon
- chicken essence a little
- cooking wine appropriate amount
- oil 500 grams
- pepper a little
- flour appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and sweet
- sneak
- half an hour
- ordinary
Steps for The meat part
1
The spinal pelvis is cut thick and grows by about 4 centimetres and is about 2 centimetres wide. Probably a thick thumb。2
Leather with salt, wine, pepper for 20 minutes。3
Green peppers, carrots, slices。4
Scratch。5
Make a bowl of juice. Sugar, soy sauce, salt, chicken sperm, pepper powder, a little starch in a bowl。6
Picked up meat and flour, starch, proper water, a little oil and smouldering, mixed into a sticky form. Flour and starch ratio 3:1。7
500 grams of oil added to the pot, and the meat part when the oil is 50-60% hot。8
A post-blast meat section。9
When the oil warms up to 80% of the heat, the lower part blows back to the brittle。10
Save the bottom oil and get down in the garlic. Down to the peppers and carrots。11
Down to meat。12
It's the bottom of the sauce。13
The finished product。The meat part Make Tips
When the meat is hung, the paste must be covered to prevent it from being taken off。