A sour-cooked roller
By VicentaLakin
Sichuan's famous traditional dish, with chopsticks skating around, eating fragrances in its mouth, delicious and salty. It's like a piece of crystal on its surface, a modern term called "crystal meat."
Recipe Recommendations
- plum meat 300g
- Chinese cabbage leaves two pieces
- pickled pepper three
- pickled ginger a
- pea tip appropriate amount
- shallots a
- starch 5 scoops
- seasoning salt appropriate amount
- cooking wine a spoonful
- pepper of 30
- Pickled water 30ML
- spiced powder a little
- white pepper a little
- edible oil appropriate amount
- hot and sour
- burn
- ten minutes
- simple
Steps for A sour-cooked roller
1
Get the food you need. Skinny meat's a little bit smaller than the ridge2
sliced yogurt, old ginger-gun slices, chili slices, skinny meat must be slices, onions cut flowers, leftover pickles 30 ml3
Skinny meat is added to the flavoured salt, five spoons of starch, a spoon of wine, mixed, with appropriate water, as in dryer condition4
The hot pot pours into theseed oil and the peppers heat up5
I'll put all the garlic peppers in the pot when it's 70% hot6
Into the pot7
Add a little bit of fragrance to all the food8
add 1000m of water and the onion festival9
Add the white pepper powder and make the sour sauce10
Clean up the peas11
Get another pot with a proper amount of water to cook. Snippets12
The starch on the surface of the meat sheet can be recovered from white to transparency. Rise13
Pick up the yogurt that's put in 1414
Into the fresh15
Put it in the soybeans again. You can get a pot if it's hot16
It's also known as SlipperA sour-cooked roller Make Tips
1. The key to a slide piece of meat is starch and a boiled piece of meat. Soup