Northeast roller meat

By VicentaLakin

Northeast roller meat
It's a northeast dish, and almost no one likes it. When I was little, I had poor living conditions, and my dad only made them for us in the new year. Then I looked forward to New Year's Eve, and my father made his hands and ears, and I learned to cook. I think it's a more home-grown dish。

Recipe Recommendations

  • pork in front of pork
  • potato starch 100 grams
  • pepper 1 piece
  • carrots 1 segment
  • soy sauce 1 tablespoon
  • white vinegar 1 bottle cap
  • sugar 1 tsp
  • salt appropriate amount

Steps for Northeast roller meat

  • 1
    Potato starch, 100 grams
  • 2
    I don't have a drop of starch around a centimeter
  • 3
    Soaked starch, the upper layer is a clear liquid, the lower layer is a sedimentary starch, drop the upper layer of water carefully, do not pour it clean, leave a little bit of it, then stir it into a thick paste
  • 4
    I'll wash the meat in front of the pig
  • 5
    Cut the little pieces around two centimeters
  • 6
    Put the meat in the starch
  • 7
    Grab it, drop a little oil, grab it, pick it up for a few minutes
  • 8
    Other food items are prepared at this time. Crunch the ginger
  • 9
    Precious rinse, carrots to slice
  • 10
    Taste juice: a large spoon in a bowl
  • 11
    One bottle of white vinegar
  • 12
    A spoonful of sugar
  • 13
    A spoonful of salt
  • 14
    Half a spoon of potato starch
  • 15
    And add garlic paste. Half a bowl of water
  • 16
    When the hot pot is wide, it's 60% hot
  • 17
    It's just a little yellow on the meat
  • 18
    Hot oil again, 80% hot (smoking) and fried meat
  • 19
    A lot of small bubbles are raised by starch and the surface is quickly recovered when yellow turns red. It's better to run two pots at the same time, one pot of fried meat, another pot of fried meat, and when the boiler comes back, get it out and pour it straight into the other
  • 20
    When you're back in the flesh, you've got another kettle
  • 21
    How many times do you fire the peppers and carrots
  • 22
    It's not like it's the same thing that's happened in the first place
  • 23
    Inverted in the taste juice
  • 24
    It's hot, it's hot, it's thick, it's thin, it's hot, it's hot, it's hot, it's hot, it's hot
  • 25
    The success of the silhouette section is luminous and juicy. There are two reasons for the fact that the meat is not warm enough (the main reason) if it appears to be a bit soft on the surface: one may be that the oil is not warm enough (the main reason) at the time of the recurrence, the other may be that the fire is not strong enough to stay long in the pot。

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