It's the air

1

Having prepared a piece of pork spinal meat, cleaning it up, cutting it up into a thick strip, about a child's little thumbs, washing it up several times with fresh water, washing up the blood and the smell of pork, and my baby's not eating fat. So my family blew up the pork, and I chose the spinal meat, if a friend who could eat it could do it with a little fat pork, with a little thin meat and a little less fat meat, and the best taste。

2

Cleaning the rib meat into the bowl, adding an egg, two or three spoons of red potato sodium, to tie it to the stick, and not to lose sight of it, but it's very important. Fry the sommelon, you have to use the sommelon, you don't use flour to make the other sommelon. My sommelon is the tan, especially pure, that my friends send me。

3

Put on one-time gloves, grab eggs and red potato starch and wrap them evenly on pork, and if the paste happens to hang on a meat bar, the proportion of paste is correct. The same reason is that if the paste is too thin to hang, add some red potato powder and if it is too dense to mix, add some egg fluid。

4

Add a proper amount of salt, pepper powder, flavour, about 20 milligrams of vegetable oil, with chickens to add chicken. This step is mainly to sauce, to make corrugated casseroles, and if you can't get a good pepper powder, you can dry it out of the pot, then you can use it with a cane, which is fragrance and pure。

5

There is also a trick here to fix the sauce with the pork by hand again, to make the pork for a quarter of an hour. If you have time to make the pork, the salt will be slightly less, because the salt will be more integrated into the pork, and if you don't have time to make it, you can put a little bit more salt, so you don't have to wait and you can blow it up。

6

The ovens were moved to air-blast mode in advance, preheating to 200 degrees, and we were not free to take out the air-breeding net attached to the ovens, laying a layer of high-temperature oil paper on the bottom, and evenly plastered on the paper with chopsticks。

7

Send air-fried nets together with pork bars into pre-heated ovens, choose air-frying functions, and about 15 minutes of 200 degrees of blow-up, remember to remove the nets and turn the pork over with chopsticks, so that both sides of the pork can be made golden。

8

It's sour, it's sour, it can smell, it's sour, it's sour, it's sour, it's delicious。

9

Done

10

Done

Porks can use their own tastes to choose their spinal ribs, bouquets, pre-legged meat, which is relatively tender, so that the fried meat has a taste of perfunctory. When making the fried noodles, do not use water or eggs instead of water, it makes the face softer, if you like a softer taste, you can exchange eggs for eggs, and don't use the powder. When you blow it first, don't get too hot, pick it up with sodium sodium, make it a little somber, don't smoke it, if you want to use the traditional way of blowing it up, remember that if you want to put a piece of meat in the fry, don't put a lump of the head in it, or if you don't stick the fried meat in a pile, you need to be careful about the temperature and the way you need to blow it up。