Pot meat
By VicentaLakin
“Pet pack” is a home-grown dish known in the Northeast, which is sour, sour, sour, especially by the ladies. In the north-eastern region, the ketchup is usually free of ketchup, with a proper proportion of sugar and vinegar, which better preserves the cuddle taste。
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pot meat
1
Cut the ridge into three millimeters thick。2
Temperature washes, blood drains, dryings, with a little salt and a little fragrance。3
THE STARCH I50 G WITH WATER BUBBLES, WHEN THE STARCH IS DEPOSITED, THE WATER IS POURED OUT AND WET。4
I'm going to grab the pieces with a starch, and I'm going to put every piece of meat on the table5
Cut the ingredients, 20 grams onions, 20 grams of ginger, 15 grams of garlic, a little bit of cuisine。6
fix sugar juice: three large spoons of sugar, five spoons of vinegar, one spoon of soy sauce, half a spoon of perfume, five grams of salt, with a small spoon。7
When oil is in the pot, it's 70% hot, it's in the meat tablet, it's in the form, it's out of the spoon, it's out of the water。8
When the temperature rises, it explodes and the flesh is taken out。9
Save the oil in the spoon, put onions, gingers, carrots, fire。10
Put in meat chips, fragrances, then cook sugar and vinegar and come out fast。11
Disc。12
The meat is so sweet and sour。Pot meat Make Tips
A little bit thicker is the basis of the outer charred. When you go to the blood, the flesh will shine. It's about 20 seconds after the second run, so don't blow up the meat, from a boiler to a cooking pot for about half a minute, so you can keep your mouth open。