Onion back to pot
By VicentaLakin
It's fat and it's not greasy. The key to food is a knifeworker, big and thin, and it looks like a little lantern when it's made. The restaurant, the wine, I'm using my homemade rice wine, more salin. Compared to traditional practices, onions are added to the accompaniment to provide sweetness instead of white sugar. Onions and meat are super-hot at high temperatures, and onions, whether they are fried pork, lamb, beef, are basically fine, softened by their own sweet tastes and also highlight meat esteroids。
Recipe Recommendations
- pork belly appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- green onions appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- douchi appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- rice wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- garlic sprouts appropriate amount
Steps for Onion back to pot
1
Half a pound or so of a piece of meat。
2
10 peppers in the water, 8 o'clock 3 petals, the size of Shannai, half a thumb of the old ginger, shredded, two litres of water, one onion of 10 centimetres, boiled for about 20 minutes with five flowers。
3
Ten centimeter diameter size onions, strip down two layers. Ten centimeters of two green peppers, four or five, one third of the thumb size of an old ginger, garlic. Twenty centimetres of onions and one piece of garlic。
4
Onion cut edges of about 2 ✕3 cm in size, onions, garlic seedlings and pepper slash blades cut half cm thick and about 3 cm long. Chrysin slices two or three millimeters。
5
The boiled meat is split in half into 4 ✕8 cm, half of which is enough. Cut four centimetres wide, two millimeters thick and around。
6
It's hot in the pot
7
As far as meat is concerned, there is approximately 50 ml of oil in the pot. Keep the meat up and half the oil。
8
Join the pepper onion roll for a minute。
9
A third of the calf's salt is turned up for a minute, and it's back-up。
10
Add the other half to the pot。
11
Add garlic, 10 or sores, 5 centimetres of soy sauce, 1/6 to 5 spoons in diameter, 1/5 spoons of soybean, and half a minute of fried meat。
12
Add meat, one-fifth spoons of soy sauce, half a spoon of piranium in the wine mess (direct rice wine, yellow wine, wine) and half a minute of frying。
13
Add onion peppers, onions, garlic for half a minute。
14
Add half a thumb to the chicken. Half a minute。
15
Rise up。Onion back to pot Make Tips
1. The key to taste is knifework, large and thin, and it looks like a small lantern when it is fried. 2. A restaurant, with wine, which I use instead of my homemade rice wine, which is more venomous. 3. In contrast to traditional practices, onions are added to the accompaniment to provide sweetness by cutting instead of white sugar. 4. Swordwork is bad, not thin, or provides a cutting method, icy cutting, freezing soft meat foods to the point where they are not transmutable and can be cut with a knife, which is well suited to the case of slices and fixed desired shapes。