Pot meat

By VicentaLakin

Pot meat
First time making pot buns. It's not very nice. But it's good! It's 17 bucks for meat, plus fuel, but four bucks. A big plate of meat is only $20. 58 for the restaurant outside

Recipe Recommendations

  • pig lean meat a pound
  • white vinegar 90 grams
  • white sugar 60 grams
  • soy sauce 10 grams
  • starch appropriate amount
  • eggs a
  • salt appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Pot meat

  • 1
    Pork sliced with a proper amount of salt, wine, starch, eggs for 10 minutes. Pick up a piece of meat, and the starch eggs will not fall, or the few will fall, and they will pass. Or more starch。
  • 2
    White vinegar and sugar are on a 3:1 scale, and a little bit more raw。
  • 3
    Just a little garlic. I'm too much. It's the smell of the noise。
  • 4
    The boiler heats, chopsticks put in, bubbles, and the temperature is enough。
  • 5
    Pick it up like this and don't drop eggs. Then put it in the pan, and watch out for the hot oil。
  • 6
    I'll blow it
  • 7
    Blow up like this. Get out。
  • 8
    Put the first piece of meat in the hot pan. Rebite, that's it. Watch the hot oil pan must be a fire. And be careful not to spill oil。
  • 9
    Fried hot pot, cold oil, onions。
  • 10
    It's the feeling of drying up, not too much soup. You look at how much meat you have. It's good to have sauce on。
  • 11
    The sauce's almost gone. Fast-fried flat。
  • 12
    Come on, eat

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