Pot meat

By VicentaLakin

Pot meat

Recipe Recommendations

  • tenderloin 300g
  • carrots half a
  • salt 5g
  • cooking wine 3g
  • white sugar 30g
  • white vinegar 30g
  • soy sauce 8g
  • onion appropriate amount
  • potato starch 60g
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Pot meat

  • 1
    Slice two coins thick and wash them twice with fresh water
  • 2
    Pickles for meat, salt for salin, and squirt for wine
  • 3
    Onion of garlic chips to the bowl
  • 4
    A bowl of juice, salt, sugar, vinegar, evenly mixed
  • 5
    Carrot Chase
  • 6
    Potato starch doesn't add any water, it's a paste, it's a hand grab, it's hard, it's a natural flow
  • 7
    I'm going to tie the starch with the meat and a spoon of edible oil
  • 8
    You put oil in the pot, you're 80% hot, you're going down the plate, you're going to stretch the plate, you're going to stay put, you're going to break the sticky part and you're going to get it
  • 9
    The oil warms back up to 70% heat, remouldered meat tablets, immersed in fire for two minutes, recovered, recovered to 70% heat and recovered controlled oil for about 15 seconds
  • 10
    The bottom oil in the pot, the little onions
  • 11
    It'll be a dead end
  • 12
    It's so hot that it can be boiled to a spoon, and if it's so thin, it can decorate the meat, and it's so thick that it's sore。
  • 13
    It's all right
  • 14
    Out of the pan

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