Sugar Jelly Ridge

I mean, we'd like to eat, we'd eat, we'd eat, we'd eat, we'd eat, we'd eat, we'd eat, we'd eat, we'd eat, we'd go to a restaurant, we'd go to a restaurant, we'd go to the front page, we'd see a sister's sugar, we'd look, it'd be so hard, we'd try

Recipe Recommendations

pork tenderloin 300g
starch appropriate amount
salt appropriate amount
cooking wine appropriate amount
sugar appropriate amount
chicken essence appropriate amount
Jiang appropriate amount
white sesame appropriate amount

sweet and sour
fried
an hour
ordinary

Steps for Sugar Jelly Ridge

Clean up the spine, slap a few times on the back with a knife, the inside tissues loosely, and then cut the small fingers of the pig。

Add a proper amount of salt, very fresh taste, chicken, wine, ginger pickle for 15 minutes。

Add four small spoons of corn starch, so it's not too rare to stick。

A bowl, three spoons of sugar, two spoons of vinegar, two spoons of ketchup, a spoon of starch, a little water mixed into juice for use。

The salted meat is put in the paste, tweaked, and every piece of meat is glued。

More oil in the pot and 60% of the burning paper (with chopsticks and a little bubble around them)。

If you blow a piece of meat into a boiler and it turns yellow, you can get it out a little bit, because it's gonna blow up again。

Once again, the oil is 80% hot, and the ridges that have been blown into the oil pan can be extracted from the surface。

Another pot, a little bit of oil, pouring into the sauce, making it sticky。

The spinal meat falls into the pot, so that every piece of meat can be covered in sauce, so that the white sesame can come out

The finished product, isn't it okay? The sauce can be adjusted a little bit more. It'll look better on the bottom