The kettle of boiled meat
By VicentaLakin
Recipe Recommendations
- pork tenderloin 约250 grams
- kohlrabi appropriate amount
- Spicy butter hot pot base appropriate amount
- onion appropriate amount
- octagonal one
- soy sauce appropriate amount
- salt a little
- qingshui 1 large bowl
- Jiang appropriate amount
- garlic appropriate amount
- oyster sauce 1 scoop
- egg white one
- starch 1 scoop
- pepper appropriate amount
- mature oil 1 scoop
- slightly spicy
- cook
- half an hour
- simple
Steps for The kettle of boiled meat
1
Piggy spinal wash。
2
Slice。
3
The meatloaf is covered with stork oil, egg cleans, pepper powder, starch catch。
4
And a little bit of vegetative oil, pickled for about 20 minutes。
5
Scratch. Scrambling。
6
Scratch the head, wash the water。
7
It's hot and oily in the pot, and it's greasy and eight horns。
8
I'll have some。
9
Add a big bowl of water。
10
Into the bottom of the pan。
11
The fire breaks open and turns into a small fire for about five minutes. Taste the soup, lighten the salt。
12
It's hot in the soup。
13
Pull it out, lay it under the bowl。
14
Put the pickled piece of meat down in the soup juice, and don't mix it, so it won't get out of the slurry。
15
It'll be a minute or so before it's tanned。
16
And the soup and meat pour into the bowl and cover the head。
17
The pots are cleaned, hot, chilled with chili rings, little flaming incense (no pepper at home, a little pepper tastes better)。
18
Blasted chili, on meat。
19
It's burning up to smoke。
20
Just a little fragrance while it's hot。