Snack pork chop
By VicentaLakin
it's called lemongrass, and it's used for pickles。
Recipe Recommendations
- Shalang pork chop
- citronella 2 tablespoons
- oyster sauce 1 tablespoon
- fish sauce 2 teaspoons
- soy sauce 1 tablespoon
- soy sauce 1 teaspoon
- sugar 2 teaspoons
- cooking wine 2 tablespoons
- cornflour 2 teaspoons
- baking soda 1/2 teaspoon
- corn oil appropriate amount
- salty fragrance
- fried
- several hours
- ordinary
Steps for Snack pork chop
1
The pig is washed clean and the hammer is thinner with a pine hammer。
2
Cut small pieces, make them better when they're fried。
3
And the fragrance strips off the skin of the skin, and only the white stalks therein, and they are cut to pieces, as fine as they may be. It can be kept under seal。
4
Plumb oil, raw, old, fish-sucking, wine, powder, soda, maw, sugar. (Soda powder makes the meat softer, which is the secret for pickled meat in restaurants, but it cannot be too much, or it will be bitter. I'm not sure
5
Squeeze evenly with your hands and pickle for more than two hours. I'm usually pickled in the morning and fried at night. I'm not sure
6
A large spoon of oil is burned with no sticky pot, and it's roasted in a pork-cracked fire. (It starts with a fire, fast locks the water, and meat doesn't dry. I'm not sure
7
The fire continues to burn to the yellow, the lids of the small fire are fried for two to three minutes and the chopsticks are cooked easily。
8
Very nice。
9
Or you can cut a small piece to the table。