A soft-mouthed pot
By VicentaLakin
The pan is a Chinese north-east veggie, mainly based on ridges of pigs. We're going to try the ketchup with ketchup and sauerkraut, and a little softer。
Recipe Recommendations
- tenderloin 200 grams
- ordinary flour 3 tablespoons
- starch 5 tablespoons
- cooking wine a tablespoon
- ginger slices few slices
- sugar two tablespoons
- ketchup Banxiaowan
- sweet and sour
- fried
- half an hour
- senior
Steps for A soft-mouthed pot
1
it freezes for an hour, 0.2 cm thick, before the rib is washed clean。2
Sliced meat chips, half an hour with wine and ginger chips。3
Flour and starch mixed。4
Add two spoons of oil。5
Gradually add water, so that it is non-particle-free, and mixes into a paste。6
The paste is thick and the meat can float on it。7
The meat is covered in two faces。8
Let's try not to make meatballs。9
Blow up all the meat chips。10
There's drip oil in the pot and sugar in it。11
Little fire melts sugar。12
Sugar in light brown。13
Half a bowl of ketchup。14
Stand up for bubbles。15
Down with fried meat。16
Quick flatten。17
Spill onions and make a pot。18
Let's get it red and bright。A soft-mouthed pot Make Tips
One, the meat freezes, so it can be cut evenly. Two, the pasta is not easy, the meat is covered. Three, a little fire when it blows, I don't blow it back, I feel softer when I come out of the pot, and I like to change the pasta ratio to 1:5, and then I blow it up again. Four, the sauce can also be prepared in advance to save sugar。