Scorch salt
By VicentaLakin
Salted meat is very similar to the return pot and taste, with the difference between boiled meat and fried meat, which is soft, while salted meat is directly fried and its meat slices are more resilient。
Recipe Recommendations
- pork belly 300 grams
- green pepper one
- yellow wine 5 grams
- Pi County bean paste 30 grams
- soy sauce 5 grams
- Yongchuan douchi 30 capsules
- ginger 3 grams
- medium spice
- fried
- ten minutes
- ordinary
Steps for Scorch salt
1
Food products: pepper wash, soybean shuffles, soybean petal chops, ginger chops。
2
Five flowers a little bit cold, go skin, cut into three millimeters。
3
The boiler heats up to 60% of the oil, which is the meat tablet, which is made for about half a minute with a platinum, and the soybean is then flat。
4
The fire was smaller, the meat was pushed aside and put in the soybean sauce, the hot oil, until red oil came out。
5
Fire in the fire with ginger。
6
Put the wine in the soy sauce。
7
Make the meatloaf fragrance for about half a minute。
8
Finally turned pepper for 15 seconds。
9
Turn off the fire。Scorch salt Make Tips
One, soybeans better choose Nagakawa. 2. Meat slices cannot be cut too small, and the water evaporates too quickly, affecting the taste when the food is made. Three bean curds are cut with a knife. 4 and soybean bean bean bean sauce needs to be soaked in order to get the scent and red oil. The paprikas cannot be fired long after they enter the pot, otherwise their tastes are not too strong. The soy sauce has a high salinity so no salt is required。