Pot meat
By VicentaLakin
From Dalian to Harbin, 16 July 2016. The first lunch chose the local specialty, the Chang Chun Pie. Scrambled eggs, potatoes, dry tofus, and a pan, a bottle of guavas, a watermelon juice and three bowls of rice porridge. Three of them ate less than half of the meat in a small pot, so they never tried to come back. The previous time, when the meat had been so thick, it suddenly came to mind the result of the first attempt — better taste than a husband and daughter in Harbin. For the second time, the eggs and starch were placed in the meatloaf and the smell。
Recipe Recommendations
Steps for Pot meat
1
The meat is cut into thick pieces, with ginger paste, peppers (or not), wine, raw, salt, pepper powder, evenly mixed and made for 20 minutes。
2
Plugs into eggs and mix with starch (which can also be placed in a suitable amount of flour) in a dense slurted form, so that the pieces of meat are flat。
3
Add oil to the pot and heat it up to 50-60%, and put it in pieces of good meat, the little fire is cooked, and the fire returns to gold, corrugated and extracted。
4
Onions, ginger, carrots, twirl。
5
Sugar, vinegar, raw, salt with a modest amount of fresh water to be replaced with sugar juice。
6
The pan is pouring into a small amount of edible oil, and onions, ginger carrots and spices。
7
Falling into fried meat chips, pouring in sugar and vinegar, evening out the fire。Pot meat Make Tips
1 When the meat is hung up, eggs and starch may also be made of paste and the meat may be found in pieces. 2. The juicy ratio depends on its own taste. 3. Bombing is intended to be corrosive, and if you like the softness of the meat, you can avoid it. 4. The meat tablets are fried, and when they are turned on, a small amount of edible oil is put in place to avoid greasy taste。