Pot meat
By VicentaLakin
Recipe Recommendations
- pork tenderloin 200 grams
- soy sauce appropriate amount
- white sugar half a spoonful
- carrots 1/4 of
- garlic 4-merous
- ginger 1 small piece
- chives 1 piece
- peanut oil appropriate amount
- qingshui appropriate amount
- corn starch appropriate amount
- white vinegar appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
Steps for Pot meat
1
All the materials are cleaned, ready, and start making pans。
2
Cut the pig's spine into a one-dollar coin-heavy piece of meat, cut the carrots, the onions, and the ginger, into thin silks, then cut the garlic into garlic, and set it up。
3
Prepare a bowl of clean water with a little oil。
4
A suitable amount of maize or potato starch is added, and thick paste is added。
5
And the slices of the pig's spinal loins shall be cut, and they shall be put into a good ash meal, and shall be thickened, and drawn evenly by hand or by chopsticks, so that each slice of the spinal loaf shall be evenly covered with dust。
6
The oil was poured into the pot, and the temperature was as high as 50% of the heat, and it was blown into the boiler by a piece of the crumb covered with dust, and the small fire was made into a pattern。
7
Turn the fire over, blow up the rib, pull it out, control the oil。
8
A small amount of water is poured into the pot, half a spoon of sugar is added, a proper amount of white vinegar, raw and platinum oil is added, a proper amount of salt and a small amount of oil is added to the pot, and little fire is made to sticky。
9
Add the garlic paste and the fragrance。
10
It's a fried rib, and it's a fire。
11
Then we'll add carrots, onions and gingers, and we'll have a squirm, and we'll have a nice pot of meat。
12
This dish will be ready. Have you learned? Learn about it, showing hands in front of their families at dinner every year, so that they can taste the northeast of the tunnel。Pot meat Make Tips
On the first occasion, oil temperature is the key, so the fire must be contained in 50% heat, so that it can be shaped, and then the fire will blow it up again, blow it up, blow it up, make it snappy, make it good, and make it fresh. 2. When the final smelt is fried, the amount of vinegar may increase or decrease, as appropriate, depending on the taste of the meal, so as to ensure that it remains as thin as possible. 3. When sculpting the rib, it must be made of starch, not flour, which is divided into various types, potatoes, corn starch, green bean starch, melon starch, which is better used and better hung。