Kyo-su curry
By VicentaLakin
The kyosa sauce is both a famous old Beijing veggie and a kung fu dish in rufu. It's sweet and sweet, it's fragrance and unique. Choosing pork as a staple, supported by mayonnaise or sweet pasta and other spices, made of "soy-blow" from one of the northern special cooking techniques. In addition to the soy sauce, the other trick in this dish is to cut the laces, the raisins, the onions, which are too difficult for me to do well. It's so convenient to remove the white bands, to cut them clean, to cut them thinly and evenly, and to remove the white bands that used to fear the most, because of the sharp edge of the knife。
Recipe Recommendations
Steps for Kyo-su curry
1
Prepare your food。2
The pig's ridge first removes the white band。3
And then it's sliced into a thin, even silk。4
Fifteen minutes of wine, salt, starch salt。5
Onions cut thin。6
The green part is cut in small sections and the ginger is made of onions and ginger。7
Onions cut into thin silk。8
Oil in the pot。9
When it's 40% hot, it drops in the pickled silk, spreads out, and when the color turns white, it blooms。10
I'll pour the proper amount of oil in the pot and put it in the sweet noodle sauce。11
Put on onions of ginger, wine and sugar, and fried。12
When the sauce gets thicker, it's put in the meat, and it's turned over, so the sweet noodles are evenly covered in the meat。13
Scratch the onion on the bottom of the plate, put on the fried meat, and spread the onion on the meat。14
It's a unique kyo sauce。Kyo-su curry Make Tips
Watch out for the fire when making sauce, so as not to get fried. The amount of sweet pasta can be adjusted to personal taste。