Gold casserole
By VicentaLakin
It was so delicious and soothing that yesterday the kindergarten had a New Year's Renaissance show, took the day off with the head to watch the show, the kids finished the show, said they wanted to eat the soufflé, and bought some spinal meat on the way home, blew up a bowl of soufflé, killed more than half the rest of it at noon and at night, and said that it had to be called the “gold soufflé” after the year。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Gold casserole
1
Slice the pig's spine in a thin and flat form, and do not cut it too thin, or it will dry。
2
Add onions of ginger onions, rinds, salt and black peppers and peppers (without ready peppers, the peppers are shredded early)。
3
It's even with the hand, and it's salted for 20 minutes。
4
Remove the garlic and add an egg to the salted rib, and corn starch equal to the egg。
5
Grab your hands。
6
A proper amount of edible oil is burned to 60-70% heat。
7
It's like a carnival。
8
Get the chops out。
9
And then the oil warms up, and this calls for a higher temperature, and it goes down into the slices of meat, making the slices soar。
10
You can eat the plate, you can eat the ketchup。