Pot meat

By VicentaLakin

Pot meat
The puddles have evolved on the basis of the sluice bands, which are sour and salty. There is also a difference in the taste of meat, which is much more cuddly than skating. Pots are generally considered to be ladies' food in our northeast. And let's be clear: the real meat is never ketchup。

Recipe Recommendations

  • pork tenderloin 1 block
  • potato starch 约100 grams
  • sugar 3 scoops
  • white vinegar 4 tablespoons
  • soy sauce 1/2 tsp of
  • salt 1/2 tsp of
  • scallion 1 segment
  • ginger slices Two large films
  • coriander 1

Steps for Pot meat

  • 1
    The starch was added to the bubble
  • 2
    The pig's spinal graft
  • 3
    Cut about three millimeters thick. Snippets
  • 4
    Beating with a hammer of pine meat, the meat tasted better after the muscle hammer spreads
  • 5
    The good starch drops off, doesn't pour, saves water, mixes, joins the spinal slices, grabs it
  • 6
    More oil. I put soybeans. It looks darker
  • 7
    Grab it. Pick it up for a few minutes
  • 8
    Chon-cheese, fragrance, spare
  • 9
    Prepare sauce, three spoons of sugar, four spoons of white vinegar, a little graft (colored), a little half a spoon of salt, mixed back-up. This juice has to taste on its own
  • 10
    The hot pot is wide open, the meat tablets are hanging when it's 60% hot
  • 11
    It's all floating up and down
  • 12
    It's hot oil again
  • 13
    It's a little bit of brick red
  • 14
    Another pot, a little bottom oil, onion ginger, fragrance
  • 15
    Down the sauce
  • 16
    The soup gets thicker
  • 17
    The next piece of meat
  • 18
    Let the meatloaf hang on to the juice and get out of the pot
  • 19
    Done

    • Pot meat Make Tips

    If the meat is to be blown up in groups, not once, or if it affects the temperature, especially when it is repeated, the temperature must be high in order to guarantee the presence of the sun. It's not enough firepower, not enough firepower, it's hard to get out

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