♪ Winter-dry meat ♪
By VicentaLakin
When friends see this private dish from Fish's Kitchen -- the winter fried meat -- they might laugh at it: Cut it out, and you'll show it to me. My grandmother fired me once a day. I'm so sorry. The perfect match for winter is meat. Fish can't help it. They all cook, but isn't it easier and better to try fish
Recipe Recommendations
- winter bamboo shoots 800g
- bacon 300g
- green garlic leaf 1 piece
- vegetable oil appropriate amount
- salt appropriate amount
- salty fragrance
- fried
- ten minutes
- simple
Steps for ♪ Winter-dry meat ♪
1
pulp: winter: 800g (about 400g after shearing); lard: 300g (recommended for wide variety); garlic leaf: one; vegetable oil, salt appropriate。2
The water will be evaporated for three to five minutes, and the fat will be transparent. Fat slices for spare。3
1. Buy-back winters to wash the soil clean of the surface and then cut off the old man ' s shell; 2 , cut the surface along the winters, at a depth of one third of the diameter of the winters; 3 , strip off the shell along the mouth of the knife and remove the coats; and 4 , cut off too old to eat。4
One, the winter slit from the middle of the flesh, split in two; two, then continue along the vertical direction, and stand in thin reserve (scratch, not cross-cut! Only vertical cuts can ensure that each piece of meat is evenly distributed and tasted better; 3 and garlic is tilted back。5
Half-twisted salt is added to the pot, and the water is released for one minute; the asphalt is recovered。6
practice 1: a small amount of vegetable oil (approximately 10-20g) is placed in the pot, which is fed into the meat, and a small and medium fire of approximately 1-2 minutes。7
2. When the meat in the pot is a little oily and the fatty is transparent, it can be put into winter, with a small amount of salt, half a minute in the fire and two times in the garlic; and off the fire。8
Any addition to the fabric is superfluous, delicious is so simple, classically improved, so can you♪ Winter-dry meat ♪ Make Tips
Spring Festival dinner, the pure wild "Mount Jane" of the menu - the winter fried pork, with the fish chef。